Cantabrian Style Octopus (Pulpo a la Cantábrica)
Pulpo a la Cantábrica, or Cantabrian Style Octopus, is a traditional dish from the Cantabrian region of Spain. This recipe features tender octopus cooked in a flavorful broth, then served with potatoes and a drizzle of extra virgin olive oil.
Ingredients
- 2 lbs octopus
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tsp paprika
- 1/2 cup white wine
- 4 potatoes, peeled and sliced
- Salt and pepper to taste
- Extra virgin olive oil for drizzling
Instructions
- Bring a large pot of water to a boil.
- Add the octopus and cook for 45-60 minutes, or until tender.
- In a separate pot, sauté the onion and garlic until softened.
- Add the bay leaves, paprika, and white wine to the pot.
- Simmer for 10 minutes to allow the flavors to meld.
- Add the sliced potatoes to the pot and cook until tender.
- Once the octopus is cooked, slice it into pieces and add it to the pot with the potatoes.
- Season with salt and pepper to taste.
- Divide the octopus and potatoes among serving plates, drizzle with extra virgin olive oil, and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 8g
Supplies
Large pot Saute pan
Tools
Knife Cutting board Tongs
Serving suggestions
Serve the Pulpo a la Cantábrica with a side of crusty bread and a glass of white wine for a complete meal.
Tips & tricks
Be sure to cook the octopus until it is tender to ensure a delicious and enjoyable dining experience.
Cost
$20