Leonese-style Octopus (Pulpo a la Leonés)
Pulpo a la Leonés is a traditional dish from the Leonese cuisine, known for its hearty and flavorful dishes. This recipe features tender octopus cooked in a rich tomato-based sauce, infused with the flavors of paprika and garlic.
Ingredients
- 1.5 kg octopus, cleaned and cut into pieces
- 3 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 tsp sweet paprika
- 1 bay leaf
- 1 cup canned crushed tomatoes
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
- Stir in the sweet paprika and add the octopus pieces to the pot. Cook for 5 minutes, stirring occasionally.
- Pour in the crushed tomatoes, add the bay leaf, and season with salt and pepper. Cover the pot and simmer for 1.5 to 2 hours, or until the octopus is tender.
- Once the octopus is cooked, remove the bay leaf and adjust the seasoning if needed. Serve the Pulpo a la Leonés hot, accompanied by crusty bread or boiled potatoes.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 15g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Pulpo a la Leonés is traditionally served with a side of crusty bread or boiled potatoes, and pairs well with a glass of Spanish red wine.
Tips & tricks
For the best results, ensure the octopus is cooked until tender but not overdone, as it can become rubbery if overcooked.
Cost
$20