Pulpo a la Gallega

⏱ 40 mins 🍽 4-6 serving(s) 🏷 Octopus

This traditional preparation is a wonderful introduction to cooking octopus, yielding a deliciously tender result. The method involves simmering the octopus with aromatics before slicing and serving it over boiled potatoes. It is finished with a generous sprinkle of paprika and sea salt, plus a drizzle of quality olive oil for a truly mouthwatering dish that serves four to six people.

Pulpo a la Gallega

Ingredients

  • 2 lbs octopus
  • 1 onion
  • 2 bay leaves
  • 2 larger potatoes, boiled and sliced diagonally into rounds (about 1/2" in thickness or less)
  • 1 teaspoon hot paprika, to taste (about, or more)
  • sea salt
  • extra virgin olive oil

Method

  1. Place enough water in a large soup pot to completely cover the octopus.
  2. Halve the onion and put it into the water with the bay leaves.
  3. A traditional tip suggests adding a wine cork to the pot to help tenderise the octopus.
  4. You can decide whether to include this based on your own preference.
  5. Bring the water to a boil, then dip the octopus into it three or four times to scald the exterior.
  6. Return the water to a boil and fully immerse the octopus.
  7. Leave the octopus in the boiling water this time.
  8. Lower the heat to a simmer and cook the octopus for 20 minutes, noting a larger one may need up to 45 minutes.
  9. Take the octopus from the water and cut it diagonally into oval shaped rounds.
  10. These slices should be approximately 1/2" thick.
  11. For serving, lay the boiled potato rounds on a plate or wooden board and place an octopus slice on top of each.
  12. Ensure the potato pieces are a similar size to the octopus, trimming them if necessary.
  13. Sprinkle paprika and sea salt generously over everything, then finish with a drizzle of extra virgin olive oil.
  14. Chopped parsley can be added as an optional garnish.

Nutrition (per serving)

Sodium528800 mg

Recipe details

CategoryOctopus
Authorcanarygirl