Pulpo a La Gallega
Pulpo a la Gallega, also known as Octopus Galician Style, is a traditional Spanish dish from Galicia. It's a simple and delicious dish where the octopus is the star, served with boiled potatoes and seasoned with paprika, coarse salt, and olive oil.
Ingredients - Serves 4
- Olive oil - A drizzle
- Coarse salt - To taste
- Paprika - 1 tablespoon
- Potatoes - 4 large
- Octopus - 1 large, about 2 kg
Let's Get Started
- Clean the octopus and remove the beak and eyes. Rinse well.
- Bring a large pot of water to a boil. Dip the octopus in the boiling water three times, holding it by the head. The tentacles will curl up. Leave it in the water and let it cook for about 45 minutes.
- Meanwhile, peel the potatoes and boil them in salted water until they are soft.
- Check the octopus by poking it with a fork. It should be tender but not falling apart. Remove it from the water and let it cool.
- Cut the octopus into bite-sized pieces.
- Slice the potatoes and arrange them on a wooden serving platter.
- Place the octopus pieces on top of the potatoes. Sprinkle with the paprika and coarse salt, and drizzle with olive oil.
- Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Calories: 300
- Fat: 10g
- Carbs: 20g
- Protein: 25g
- Sodium: 700mg
- Sugar: 2g
