Pulpo a la Gallega
Pulpo a la Gallega is a traditional Galician dish that celebrates the simplicity of fresh octopus seasoned with olive oil, paprika, and coarse salt. This tender and aromatic seafood dish is a quintessential part of Galician cuisine, offering a delightful burst of flavors with every bite.
Prep time: 15 minutesCook time: 45 minutesServes: 4
Ingredients
2 lbs octopus
4 cups water
1 tbsp coarse salt
2 tsp sweet paprika (pimentón)
1/4 cup extra virgin olive oil
2 bay leaves
1 large potato
Instructions
1. Clean the octopus thoroughly under cold running water.
2. In a large pot, bring the water to a boil, then add the bay leaves and a pinch of salt.
3. Dunk the octopus into the boiling water three times to tenderize it, then fully submerge it and cook for 45 minutes until tender.
4. In the meantime, peel and slice the potato into 1/4 inch rounds.
5. Boil the potato slices in salted water until tender, then drain and set aside.
6. Once the octopus is cooked, remove it from the pot and let it cool slightly.
7. Slice the octopus into 1/2 inch pieces.
8. Arrange the potato slices on a serving platter and top with the octopus pieces.
9. Drizzle the olive oil over the octopus and potatoes evenly.
10. Sprinkle the sweet paprika and coarse salt over the dish before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a pan over low heat, adding a splash of water to prevent drying.
Scan for cooking tips & leave a review!
itsonly.recipes/view/pulpo-a-la-gallega
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
