Inspired by Anthony Bourdain, best bud, Eric Ripert shows you how to impress your friends with Pulpo a la Gallega, a very easy, rustic and refined recipe for octopus. On the set of his newest show On the Table (youtube.com/reservechannel), Eric Ripert shows you how to make this traditional spanish tapas consisting of Octopus, paprika, parsley, olive oil and seasonings in this How-To video. Impress your friends with this very easy-to-do Galician Octopus recipe.
ON THE TABLE: hosted by celebrated chef and television personality Eric Ripert of New York City’s acclaimed Le Bernardin, sees Ripert inviting celebrity friends such as Mario Batali, Anthony Bourdain and Stanley Tucci, into his home kitchen where together they prepare the guest’s signature dish — one that defines them — all the while discussing food, creativity, life and passion. With a great meal and maybe too much wine, everything is On the Table. For more, subscribe at: www.youtube.com/ReserveChannel
Also, wtf parsley, black pepper, SHERRY? It’s just smoked paprika over the
cooked slices and olive oil. Go back to Galicia please
the only problem here is his french accent
That is not Pulpo a la gallega. I am from Galicia and I can tell you it is
anything but pulpo a la gallega
no tienes ni idea chulo
That looks phenomenal, but it seems to be a lot of octopus will be left
over unless you are feeding quite a few. What does one do with leftover
Octopus ?
Vinegar??mmmm in Spain… mmmmmm ma sei sicuro?
Hey Eric, you have the same hair as your friend!
watched the actual show on reserve – was awesome and Anthony Bourdain is
hysterical – one of my favorite chefs!! Imagine he makes fun of Guy Fieri
AGAIN?! ha amazing!
i love to eat puss ( ;
This guy really knows what he’s doing. Great Video! & Now I’m hungry 😛 …
Now where do I find an octopus to cook and gross out my roommates :/