Description
Pulpo a la Gallega showcases Spain’s coastal culinary heritage with tender octopus seasoned simply. Paprika, olive oil, and sea salt create a classic dish that connects home cooks with generations of Galician cooking traditions.
Ingredients
Scale
- 1.5 lbs (680 g) octopus, frozen
- 4 large potatoes
- ¼ cup (60 ml) olive oil, Spanish extra-virgin
- salt, to taste
- 1 dash paprika, sweet Spanish
Instructions
- Boiling Octopus: Fill a spacious stockpot with water and heat to a rolling boil. Submerge the frozen octopus and simmer until exceptionally tender, about 50-65 minutes.
- Cooling and Preparation: Remove octopus from boiling water, transfer to a cooling surface, and refrigerate for 60 minutes. Slice chilled octopus into precise half-inch tentacle cuts and slender head strips.
- Potato Processing: Scrub potatoes thoroughly, then simmer in a medium pot until soft and easily pierced, approximately 20-30 minutes. Drain and rinse under cold water to stop cooking, then cool completely.
- Potato Slicing: Peel cooled potatoes and cut into elegant one-third-inch round segments.
- Plating and Seasoning: Artfully arrange potato slices on a serving platter, position octopus pieces atop the potatoes. Drizzle generously with extra virgin olive oil, then sprinkle with premium sea salt and vibrant Spanish paprika for an authentic flavor profile.
Notes
- Tenderize with Technique: Boiling octopus requires precise water temperature and simmering time to achieve a soft, melt-in-your-mouth texture without becoming rubbery.
- Chill for Perfection: Refrigerating the octopus after cooking helps firm up the meat and makes slicing more precise and consistent.
- Slice with Precision: Cut tentacles into uniform half-inch pieces and head into thin strips to ensure even cooking and elegant presentation.
- Elevate with Authentic Seasonings: High-quality extra virgin olive oil, premium sea salt, and genuine Spanish paprika transform this dish from simple to spectacular.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: Spanish (Galician)
Nutrition
- Serving Size: 5
- Calories: 364
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 0 mg