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Pulpo a La Gallega (Octopus Galician Style)
Pulpo a La Gallega, often referred to as Octopus Galician Style, is a celebrated dish from the scenic region of Galicia in Spain. This recipe captures the true essence of Galician cuisine, offering a delightful combination of tender octopus and hearty potatoes, subtly flavoured with a sprinkle of paprika, coarse salt, and a drizzle of olive oil. It's a simple dish that pays homage to the coastal roots of Galicia, letting the freshness and quality of the octopus sing. This dish is a staple of the region's traditional feasts and tapas bars, and now you can bring a taste of Galicia to your kitchen.
Servings: 4
Ingredients
- Octopus
- 1 (about 1.5 kg), cleaned, beak and eyes removed
- Potatoes
- 4 medium-size
- Olive oil
- 2 tablespoons
- Coarse salt
- to taste
- Paprika
- 1 teaspoon
Instructions
- Rinse the cleaned octopus well under cold water.
- Bring a large pot of water to a boil. When boiling, dip the octopus in the water three times, holding it by the head. This process will curl the tentacles. After the third dip, leave the octopus in the water and let it cook for about 45 minutes.
- While the octopus is cooking, peel the potatoes and cut into 1/2 inch slices. Boil them in a separate pot of salted water until they are tender when pierced with a fork, about 15-20 minutes.
- Test the octopus for doneness by poking a tentacle with a fork, it should be tender but firm. Remove the octopus from the water and let it cool.
- Once cooled, cut the octopus into bite-sized pieces.
- Arrange the boiled potato slices on a wooden serving platter. Place the octopus pieces on top of the potatoes.
- Finish the dish by sprinkling with paprika and coarse salt, and drizzling with olive oil. Serve immediately to enjoy this Galician delicacy at its finest.
Dietary Information
Servings: 4 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 1 hour • Calories: 300 • Fat: 10g • Carbs: 20g • Protein: 35g • Sodium: 700mg • Sugar: 1g
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