Pulpo a La Gallega
Transport your taste buds to the sun-soaked coasts of Galicia with Pulpo a la Gallega, an iconic Spanish dish that celebrates simplicity and bold flavors. This traditional recipe features tender octopus, delicately prepared using the time-honored "scaring" technique to achieve perfectly curled tentacles, served atop slices of buttery yellow potatoes. A drizzle of silky extra virgin olive oil and a sprinkle of both sweet and smoked paprika infuse the dish with a smoky, slightly sweet kick, while sea salt enhances every bite. Perfect as a tapas option or a light main course, this elegant yet approachable dish is a true taste of Galician culinary heritage. Serve it warm alongside crusty bread and a glass of white wine for an authentic Spanish experience.
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Recipe Information
Ingredients
- 1 kg fresh octopus
- 4 medium yellow potatoes
- 4 tablespoons extra virgin olive oil
- 1 teaspoon sweet paprika (Pimentón Dulce)
- 1 teaspoon smoked paprika (Pimentón Ahumado)
- 2 teaspoons sea salt
- 2 bay leaves
- 3 liters water
Instructions
Clean the octopus by rinsing it under cold water and removing any debris. If the octopus hasn’t been tenderized, freeze it for a day and defrost it prior to cooking to achieve a more tender result.
In a large pot, bring 3 liters of water to a boil. Add the bay leaves and 1 teaspoon of sea salt.
When the water is boiling, 'scare' the octopus by dipping it into the water for 3 seconds and removing it. Repeat this process three times. This helps the tentacles curl beautifully and prevents the skin from peeling during cooking.
Submerge the octopus fully into the boiling water and reduce the heat to a simmer. Cover the pot and cook for 40-50 minutes, or until the octopus is tender when pierced with a fork. Cooking time may vary depending on the size of the octopus.
While the octopus cooks, peel the potatoes and slice them into 1 cm thick rounds.
In another pot, boil the potato slices with a pinch of salt until they're fork-tender, about 10-12 minutes. Drain and set aside.
Once the octopus is fully cooked, remove it from the pot and let it rest for a few minutes. Cut the tentacles into bite-sized pieces and slice the head if desired.
To serve, arrange the potato slices on a serving plate. Place the octopus pieces on top of the potatoes.
Drizzle the octopus and potatoes with extra virgin olive oil. Sprinkle with the sweet paprika, smoked paprika, and remaining sea salt to taste.
Serve warm, accompanied by crusty bread and a glass of wine if desired. Enjoy your Pulpo a la Gallega!
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 7086 mg | 308% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 5.9 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 791 mg | 61% | |
| Iron | 56.0 mg | 311% | |
| Potassium | 5891 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
