Pulpo a la Gallega
Galicia's fair-day octopus — boiled until tender, snipped into coins over boiled potatoes and finished with olive oil, coarse salt and smoked paprika, served on a wooden board.
Ingredients
Ingredients
- 1.5 kg whole octopus, frozen and thawed
- 1 onion, halved
- 2 bay leaves
- 600 g waxy potatoes
- 5 tbsp extra virgin olive oil
- 1 tsp sweet smoked paprika
- 0.5 tsp hot smoked paprika
- to taste flaky sea salt
Nutrition (estimated)
medium confidenceRecipe total: 1785 kcal · P 41.5g · C 235.3g · F 81.8g
Estimated from 7 of 8 ingredients
Approximate estimate, calculated from the ingredients.
Steps
Steps
- 1Bring a large pot of unsalted water to a rolling boil with the onion and bay. Holding the octopus by the head, dip it in and out three times so the tentacles curl, then lower it in. Freezing it beforehand is what tenderises it.
- 2Simmer for 40–50 minutes, until a skewer slides easily into the thickest part of a tentacle.
- 3Turn off the heat and leave the octopus in the water for 15 minutes, then lift it out.
- 4Boil the potatoes in their skins in the octopus water for 20 minutes until tender — they take on its colour and flavour. Peel and slice them 1 cm thick.
- 5Arrange the potatoes on a wooden board or warm platter. Cut the tentacles into 1 cm coins with scissors and pile them on top.
- 6Sprinkle with flaky salt, dust with both kinds of paprika and drizzle generously with the oil. Serve warm, with cocktail sticks.
More recipes like this
Questions and answers
How long does Pulpo a la Gallega take to make?
About 100 minutes: 15 min prep and 85 min cooking.
What ingredients do you need for Pulpo a la Gallega?
8 ingredients: whole octopus, onion, bay leaves, waxy potatoes, extra virgin olive oil, sweet smoked paprika, hot smoked paprika, flaky sea salt.
How many servings does this Pulpo a la Gallega recipe make?
4 servings. The servings buttons above the ingredients rescale every amount.
How many calories are in a serving of Pulpo a la Gallega?
About 446 kcal, with 10.4 g protein, 58.8 g carbohydrate and 20.4 g fat. This is an estimate from the ingredients, not a lab analysis.
Which diets does this Pulpo a la Gallega recipe suit?
It is gluten-free and dairy-free.
What cuisine is Pulpo a la Gallega?
Pulpo a la Gallega comes from Spanish cuisine.
Sign in to rate this recipe.