How difficult is it to prepare Pulpo a la gallega?

This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.

How long does it take to prepare Pulpo a la gallega?

The preparation time is 60 minutes and the cooking time is minutes.

How many people does this recipe serve?

This recipe is designed for 4 servings.

Can I substitute some ingredients?

Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.

How should I store this preparation?

Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.

Seafood • 22 de Sep de 2023

Recipe of Pulpo a la gallega

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Experience the flavors of Galicia with this Pulpo a la Gallega recipe. Tender octopus, paprika, and olive oil combine for a classic Spanish delight.

Recipe Summary

Preparation

60 min

Servings

Difficulty

Intermediate

Ingredients

1 octopus (about 2-3 pounds) 2-3 bay leaves 1 tablespoon sea salt 2-3 medium potatoes Sweet paprika Extra-virgin olive oil Coarse sea salt (optional) Fresh parsley (for garnish)

Instructions

Step 1

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.

Step 2

While the octopus is cooking, peel and cut the potatoes into thick slices. Boil them in a separate pot until tender but still firm.

Step 3

Once cooked, remove the octopus from the water and let it cool slightly. Then, cut it into thick slices.

Step 4

Arrange the potato slices on a serving platter. Place the octopus slices on top.

Step 5

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.

Step 6

Garnish with fresh parsley.

Step 7

Serve warm and enjoy this Galician delicacy!