Pulpo a la Gallega, or Galician-style octopus, is a classic Spanish dish that showcases simple ingredients in a beautifully rustic way. This recipe brings out the best of the octopus, creating a flavorful and tender dish that feels like a warm embrace from the coast of Spain.
Octopus is the star of the show, providing a unique, tender texture and rich flavor. The key is ensuring it's cooked to perfection. Water and bay leaves create an aromatic base for cooking the octopus, infusing it with a subtle herbal note. Coarse salt not only seasons the water but also enhances the natural flavors of both the octopus and potatoes. The potato acts as a hearty bed, absorbing the flavors of the dish. Sweet paprika adds a smoky depth without overwhelming the octopus, while extra virgin olive oil brings a rich, fruity finish to the dish.
Pulpo a la Gallega pairs wonderfully with a crisp white wine like Albariño, which complements the dish's flavors. Serve it with a side of crusty bread to soak up the olive oil and paprika juices. A simple green salad with a light vinaigrette can also add a refreshing balance to the meal.
Start by cleaning your octopus thoroughly under cold running water to remove any impurities. This ensures a clean taste. In a large pot, bring 4 cups of water to a boil, and then add in the bay leaves and a pinch of salt. This creates a flavorful base for the octopus.
To tenderize the octopus, you'll want to dunk it into the boiling water three times before fully submerging it. This old trick helps prevent the octopus from becoming rubbery. Once it's fully submerged, let it cook for about 45 minutes. You'll know it's ready when it's tender to the fork.
While the octopus is cooking, peel and slice the potato into 1/4 inch rounds. Boil these slices in salted water until they're tender, then drain them and set them aside. The boiling process should take about 10-15 minutes.
After the octopus is cooked, remove it from the pot and let it cool slightly—just enough so you can handle it without burning yourself. Slice the octopus into 1/2 inch pieces. Now, arrange your cooked potato slices on a serving platter and top them with the octopus pieces.
Drizzle the extra virgin olive oil generously over the octopus and potatoes. Finish by sprinkling the sweet paprika and a bit more coarse salt over everything. This final touch brings all the flavors together beautifully.
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