Pulpo a la Gallega: Authentic 7-Step Recipe for Tender Octopus
Discover the authentic flavors of Galicia with our delicious Pulpo a la Gallega recipe. Explore the history and variations of this iconic Galician octopus dish, and learn how to prepare the best Pulpo a la Gallega, a culinary delight that captures the essence of Galician cuisine.
Equipment
- 1 Large pot
Ingredients
- 1 Octopus, approximately 2-3 lbs
- ¼ cup Olive oil extra virgin
- 2 tbsp Sweet paprika
- 2 tbsp Coarse sea salt
- 2-3 small potatoes peeled and sliced
Instructions
- Rinse the octopus under cold water and remove the beak and eyes. Place the octopus in a large pot of boiling water and cook for approximately 45 minutes to an hour, until it is tender.
- Remove the octopus from the pot and let it cool for a few minutes. Then, using a sharp knife, cut the octopus into small pieces, approximately 1/2 inch in size.
- In a large mixing bowlcombine olive oil, sweet paprika, and sea salt. Mix well.
- Add the sliced potatoes to the pot of boiling water and cook for approximately 10-15 minutes, until they are tender.
- Once the potatoes are cooked, remove them from the pot and add them to the mixing bowl with the onion and spice mixture. Mix well.
- Add the chopped octopus to the mixing bowl and toss to coat everything in the spice mixture.
- Serve the pulpo a feira on a large platter
Notes
Potatoes are optional. Add them if you like.The original recipe doesn´t go with them.
I you want to know the differences between Pulpo a Feira and Pulpo a la Gallega CLICK HERE
Add a pinch of hot paprika if you like spicy.