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.

Pulpo a la Gallega (Galician-Style Octopus)

Ingredients

  • 2 lbs octopus
  • 2 tbsp paprika
  • 1/4 cup extra virgin olive oil
  • Sea salt to taste

Instructions

  1. Fill a large pot with water and bring to a boil.
  2. Submerge the octopus in the boiling water for 3 seconds, then remove and repeat this process 3 times to tenderize the octopus.
  3. After the final blanching, place the octopus in the pot, reduce heat to low, cover, and simmer for 1 hour or until tender.
  4. Once cooked, remove the octopus from the pot and cut it into bite-sized pieces.
  5. Arrange the octopus on a serving platter, drizzle with olive oil, sprinkle with paprika and sea salt.
  6. 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