Pulpo a la Gallega

Name: Pulpo a la Gallega
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Spain
Ingredients: 1kg whole octopus, cleaned; coarse sea salt to season; smoked paprika, hot and sweet to dust; excellent olive oil to drizzle; boiled potatoes to serve

Spain

The signature dish of Santiago de Compostela pilgrimage. Octopus fairs are held throughout Galicia.

Galician octopus — boiled until perfectly tender, sliced and served warm on wooden boards with olive oil, smoked paprika and coarse salt. Galicia's most celebrated dish.

Authentic Spain Pulpo a la Gallega recipe

Photo: amanderson2

Prep

15 mins

Cook

60 mins

Difficulty

Medium

Calories

355 kcal

Serves

Calories are an estimate based on ingredients used

Ingredients

1kgwhole octopus, cleaned

coarse sea saltto season

smoked paprika, hot and sweetto dust

excellent olive oilto drizzle

boiled potatoesto serve

Method

Freeze octopus first — this tenderises it. Thaw. Dip in boiling water 3 times before submerging.

Simmer 45-60 minutes until a skewer inserts easily.

Rest 15 minutes. Slice tentacles.

Arrange on a wooden board with potato rounds. Oil, salt and paprika generously.

Chef's Tip

Dipping in boiling water three times before full immersion helps the skin hold together during cooking.

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Pulpo a la Gallega

Ingredients

Method

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