Pulpo A La Asturiana (asturian Style Octopus)
Pulpo a la Asturiana is a traditional dish from the Asturian region of Spain, known for its delicious seafood cuisine. This recipe features tender octopus cooked in a flavorful combination of paprika, olive oil, and garlic, creating a dish that is both simple and full of rich, savory flavors.
Ingredients
- 2 pounds octopus, cleaned
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 teaspoons sweet paprika
- Salt to taste
Instructions
- Fill a large pot with water and bring to a boil.
- Submerge the octopus in the boiling water for 1-2 minutes, then remove and let it cool.
- Once cooled, cut the octopus into small pieces.
- In a separate pan, heat the olive oil over medium heat and add the minced garlic.
- Add the octopus pieces to the pan and cook for 5 minutes.
- Sprinkle the paprika over the octopus and continue cooking for another 5 minutes.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Protein
- 30g
- Carbohydrates
- 5g
- Fat
- 12g
Supplies
Large pot Pan
Tools
Knife Cutting board Wooden spoon
Serving suggestions
Serve the Pulpo a la Asturiana with crusty bread and a glass of Spanish white wine for a complete dining experience.
Tips & tricks
To ensure the octopus is tender, you can also place it in the freezer for a few hours before cooking to help break down the fibers.
Cost
$20