Pulpo ala gallega recipe easy
Pulpo a la Gallega is a traditional dish from Galicia, Spain, featuring tender octopus and a simple yet flavorful seasoning of olive oil, smoked paprika, and sea salt. This dish is perfect for a special occasion or a fancy dinner at home.
The octopus is typically boiled until tender, then sliced into rounds and seasoned with coarse sea salt, Spanish paprika and extra virgin olive oil. Sometimes, it’s also garnished with chopped parsley ad served over a bed of thinly sliced boiled potatoes.
The combination of flavors and textures creates a dish that is both simple and delicious, allowing the natural flavor of the octopus to blend through and the paprika adds a smoky depth to the dish.
2 packages of Wild Spanish Octopus
2-3 tablespoons of high-quality olive oil
Spanish paprika, to taste
Salt, to taste
1 lb Yukon Gold potatoes, or any type
Chopped parsley or chives, optional
Wash potatoes then place in a pot of cold water with a pinch of salt.
Bring water to a boil, reduce, and simmer until potatoes can be easily pierced by a fork.
It is crucial not to overcook them to the point of being mushy.
Allow them to cool down slightly.
Cut potatoes into slabs about ½ inch thick.
While the potatoes are cooking, remove the octopus from the package and cut the tentacles into 1-inch pieces.
Gently sauté the slices in a pan with a little olive oil to brown the skin. Taste and season with salt if needed.
To serve the dish, place octopus pieces on the potato slices.
Arrange on a traditional wooden plate, or a large dish or tray you like. Season with sea salt, sprinkle smoked paprika over the whole thing, and drizzle with good-quality olive oil.
Enjoy!!!
