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.

Pulpo A La Gallega (octopus Delight)

Ingredients

  • 1 octopus (about 3 pounds)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons Spanish paprika
  • Coarse sea salt, to taste

Instructions

  1. Fill a large pot with water and bring it to a boil.
  2. Submerge the octopus in the boiling water for 3 seconds, then remove it. Repeat this process 3 times to tenderize the octopus.
  3. After the third blanching, place the octopus in the pot and simmer for 1 hour, or until tender.
  4. Once cooked, remove the octopus from the pot and let it cool slightly.
  5. Cut the octopus into bite-sized pieces and arrange on a serving platter.
  6. Drizzle the octopus with extra virgin olive oil, sprinkle with Spanish paprika, and season with coarse sea salt.
  7. 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