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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.
Recipe Summary
Preparation
60 min
Servings
4
Difficulty
Intermediate
Ingredients
Instructions
1
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.
2
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.
3
Step 3
Once cooked, remove the octopus from the water and let it cool slightly. Then, cut it into thick slices.
4
Step 4
Arrange the potato slices on a serving platter. Place the octopus slices on top.
5
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.
6
Step 6
Garnish with fresh parsley.
7
Step 7
Serve warm and enjoy this Galician delicacy!
Tips for this recipe
Here are some useful tips to perfectly prepare Pulpo a la gallega and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Pulpo a la gallega to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Intermediate difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 60 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
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.
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