Recipe of Pulpo a la gallega
Experience the flavors of Galicia with this Pulpo a la Gallega recipe. Tender octopus, paprika, and olive oil combine for a classic Spanish delight.
Servings
4
Preparation
60 min
Cooking
min
Calories
kcal
How to Make Pulpo a la gallega
Instructions
- In a large pot of boiling water, add the bay leaves and sea salt. Place the octopus in the pot, tentacles first. Cook for 45-60 minutes until tender. Test with a fork; it should be soft but not mushy.
- While the octopus is cooking, peel and cut the potatoes into thick slices. Boil them in a separate pot until tender but still firm.
- Once cooked, remove the octopus from the water and let it cool slightly. Then, cut it into thick slices.
- Arrange the potato slices on a serving platter. Place the octopus slices on top.
- Sprinkle generously with sweet paprika and drizzle with extra-virgin olive oil. You can also add a pinch of coarse sea salt for extra flavor.
- Garnish with fresh parsley.
- Serve warm and enjoy this Galician delicacy!
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