Spanish Pulpo a la Gallega Recipe – Spanish Special
Pulpo a la Gallega is an octopus dish which originates from the Galicia region of Spain. This dish is very simple. The octopus is boiled and once cooked, it is sliced then drizzled with oil and paprika. It is often served over sliced potatoes, and with a glass of wine.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
Spanish Pulpo a la Gallega Ingredients :
- Octopus, frozen and defrosted – 3 lbs
- Salt – 1 tbsp
- Olive oil – 2-3 tbsp
- Spanish paprika – to taste
- Salt – to taste
- Baby potatoes, peeled, boiled, and sliced – 1 lb (optional)
How to Make Spanish Pulpo a la Gallega
Fill a large stock pot halfway with water and bring to a boil then add the salt.
Once boiling, rapidly dip the defrosted octopus three times into the boiling water.
Place the octopus into the water, making sure it’s fully submerged and cook on a low boil for 6 minutes per pound. For 3 pounds, that’s 18 minutes. Adjust to the size of your octopus.
Remove the pot from the heat and let the octopus rest in the water for up to 20 minutes. When a knife or fork inserts without resistance at the thickest spot, it is done.
Remove it from the water.
Once cooled, slice the tentacles and serve with high-quality olive oil and a sprinkle of paprika and salt. If desired, serve over sliced potatoes.
Serve the skewers with lemon wedge and mojo picon as a hot or cold appetizer.
