Spanish Cuisine

Spanish Pulpo a la Gallega Recipe – Spanish Special

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Spanish Pulpo a la Gallega Recipe – Spanish Special

 
Pulpo a la Gallega is a traditional octopus dish hailing from Spain’s Galicia region. Its preparation is straightforward: the octopus is boiled until tender, then sliced and dressed with olive oil and paprika. It’s commonly served atop sliced potatoes, accompanied by a glass of wine.
  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min

Spanish Pulpo a la Gallega Ingredients :

  • Octopus, frozen and thawed – 3 lbs
  • 1 tablespoon of salt
  • 2-3 tablespoons of olive oil
  • Spanish paprika, to taste
  • Salt, to taste
  • Baby potatoes, peeled, boiled, and sliced – 1 lb (optional)

How to Make Spanish Pulpo a la Gallega

1

Fill a large stock pot halfway with water and bring it to a boil. Add the salt.

2

Once boiling, quickly dip the thawed octopus into the boiling water three times.

3

Submerge the octopus in the water, ensuring it is fully covered, and cook at a low boil for 6 minutes per pound. For 3 pounds, this equates to 18 minutes. Adjust cooking time based on the size of your octopus.

4

Remove the pot from heat and let the octopus sit in the water for up to 20 minutes. To test for doneness, insert a knife or fork into the thickest part; it should go in easily without resistance.

5

Once cooled, slice the octopus tentacles and serve with a drizzle of high-quality olive oil, and a sprinkle of paprika and salt. Optionally, serve over sliced potatoes.

6

Serve the dish with lemon wedges and mojo picon as a hot or cold appetizer.

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