Pulpo a la Gallega (Galician-Style Octopus)
Galician-Style Octopus, or Pulpo a la Gallega, is a traditional Spanish dish that originated in the northwestern region of Galicia. This simple yet flavorful recipe features tender octopus seasoned with paprika, olive oil, and sea salt, creating a delicious and authentic Spanish experience.
Ingredients
- 2 lbs octopus
- 2 tbsp paprika
- 1/4 cup extra virgin olive oil
- Sea salt to taste
Instructions
- Fill a large pot with water and bring to a boil.
- Submerge the octopus in the boiling water for 3 seconds, then remove and repeat this process 3 times to tenderize the octopus.
- After the final blanching, place the octopus in the pot, reduce heat to low, cover, and simmer for 1 hour or until tender.
- Once cooked, remove the octopus from the pot and cut it into bite-sized pieces.
- Arrange the octopus on a serving platter, drizzle with olive oil, sprinkle with paprika and sea salt.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 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 Serving platter
Tools
Knife Cutting board
Serving suggestions
Serving suggestions: Serve with crusty bread and a glass of Albariño wine.
Tips & tricks
Tips: Be sure not to overcook the octopus to maintain its tender texture.
Cost
$20