🇪🇸Spanish4 ServingsTapasMain CourseSpanish
Pulpo a la Gallega (Galician Octopus)
A traditional dish from Galicia featuring tender boiled octopus served over sliced potatoes, drizzled with olive oil and sprinkled with paprika.
Ingredients
- 1 whole octopus (about 1.5 kg), frozen and thawed (freezing tenderizes it)
- 3 large potatoes
- 1 onion (peeled but whole)
- Extra virgin olive oil
- Sweet or spicy smoked paprika (pimentón de la Vera)
- Coarse sea salt or flaky salt
Instructions
1
Bring a large pot of water to a boil with the whole onion. 'Frighten' the octopus by dipping its tentacles into the boiling water for 3 seconds, lifting it out, and repeating this 3 times. Then submerge the whole octopus.
2
Boil the octopus for 40-50 minutes until tender (a knife should pierce the thickest part easily). Turn off the heat and let it rest in the water for 15 minutes.
3
In a separate pot, boil the potatoes in their skins until tender. Peel and cut into thick slices.
4
Remove the octopus, cut off the tentacles, and slice them into bite-sized medallions using scissors.
5
Arrange the warm potato slices on a wooden board, place the octopus slices on top, drizzle generously with good quality olive oil, and sprinkle with coarse salt and paprika.
