Pulpo A La Gallega (octopus Delight)
Pulpo a la Gallega, also known as Octopus Delight, is a traditional dish from the Galician region of Spain. This simple yet flavorful recipe showcases the tender and succulent flavors of octopus, combined with the earthy richness of Spanish paprika and the smoothness of extra virgin olive oil.
Ingredients
- 1 octopus (about 3 pounds)
- 1/4 cup extra virgin olive oil
- 2 tablespoons Spanish paprika
- Coarse sea salt, to taste
Instructions
- Fill a large pot with water and bring it to a boil.
- Submerge the octopus in the boiling water for 3 seconds, then remove it. Repeat this process 3 times to tenderize the octopus.
- After the third blanching, place the octopus in the pot and simmer for 1 hour, or until tender.
- Once cooked, remove the octopus from the pot and let it cool slightly.
- Cut the octopus into bite-sized pieces and arrange on a serving platter.
- Drizzle the octopus with extra virgin olive oil, sprinkle with Spanish paprika, and season with coarse sea salt.
- Serve the Pulpo a la Gallega immediately 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: Pulpo a la Gallega pairs beautifully with crusty bread and a glass of Albariño wine.
Tips & tricks
Tips: Be sure to tenderize the octopus properly to achieve a tender and flavorful result.
Cost
$20