Pulpo a la Gallega

[stephaniesooenjoyer]

Hey everyone! I wanted to share a delicious Spanish dish with you all: Pulpo a la Gallega (Galician-style Octopus). It's a traditional recipe from Galicia that's super flavorful and surprisingly easy to make. Perfect for impressing guests or just treating yourself to something special! Enjoy!

Ingredients:

• 1 whole octopus (about 2-3 pounds)
• 3 large potatoes
• 1 onion
• 2 bay leaves
• Olive oil
• Sweet paprika (pimentón dulce)
• Sea salt

Instructions:

1. Clean the Octopus: Rinse the octopus under cold water. If not already done, remove the beak and eyes.
2. Cook the Octopus:
   • Fill a large pot with water and bring it to a boil.
   • Add the onion and bay leaves to the water.
   • To tenderize the octopus, dip it into the boiling water three times before fully submerging it. This helps the tentacles curl up nicely.
   • Cook the octopus for about 45-60 minutes, or until tender. You can test by piercing the thickest part with a fork.
3. Cook the Potatoes:
   • While the octopus is cooking, peel and slice the potatoes into thick rounds.
   • Boil the potatoes in a separate pot of salted water until tender, about 15-20 minutes. Drain and set aside.
4. Assemble the Dish:
   • Once the octopus is cooked, remove it from the pot and let it cool slightly.
   • Cut the octopus into bite-sized pieces.
5. Serve:
   • Arrange the potato slices on a serving plate.
   • Place the octopus pieces on top of the potatoes.
   • Drizzle generously with olive oil.
   • Sprinkle with sea salt and sweet paprika.

 

[ur.cookerist]

Looks amazing! Galician octopus is actually new to me, but I gotta try it! Simple recipe for a fancy weeknight meal ..Thanks for sharing!

 

[Popsickle]

Pulpo a la Gallega? Sounds exotic and delicious! Can't wait to give it a try. Thanks for sharing the recipe!

 

[hoyeon]

Pulpo a la Gallega is a favorite! Do you serve it with potatoes or just on its own?

 

[Aro]

Thank you for sharing your recipe for Pulpo a la Gallega! It's wonderful to see such a classic Spanish dish being celebrated. Your recipe captures the essence of Galician cuisine with its simplicity and bold flavors. I appreciate the traditional approach of cooking octopus until tender and serving it with potatoes, paprika, and olive oil. This dish is not only delicious but also a delightful representation of Spanish culinary heritage. I can't wait to recreate it at home and savor the authentic taste of Pulpo a la Gallega!

 

[Rain]

Hey everyone! I wanted to share a delicious Spanish dish with you all: Pulpo a la Gallega (Galician-style Octopus). It's a traditional recipe from Galicia that's super flavorful and surprisingly easy to make. Perfect for impressing guests or just treating yourself to something special! Enjoy!
View attachment 3453

Ingredients:

• 1 whole octopus (about 2-3 pounds)
• 3 large potatoes
• 1 onion
• 2 bay leaves
• Olive oil
• Sweet paprika (pimentón dulce)
• Sea salt

Instructions:

1. Clean the Octopus: Rinse the octopus under cold water. If not already done, remove the beak and eyes.
2. Cook the Octopus:
   • Fill a large pot with water and bring it to a boil.
   • Add the onion and bay leaves to the water.
   • To tenderize the octopus, dip it into the boiling water three times before fully submerging it. This helps the tentacles curl up nicely.
   • Cook the octopus for about 45-60 minutes, or until tender. You can test by piercing the thickest part with a fork.
3. Cook the Potatoes:
   • While the octopus is cooking, peel and slice the potatoes into thick rounds.
   • Boil the potatoes in a separate pot of salted water until tender, about 15-20 minutes. Drain and set aside.
4. Assemble the Dish:
   • Once the octopus is cooked, remove it from the pot and let it cool slightly.
   • Cut the octopus into bite-sized pieces.
5. Serve:
   • Arrange the potato slices on a serving plate.
   • Place the octopus pieces on top of the potatoes.
   • Drizzle generously with olive oil.
   • Sprinkle with sea salt and sweet paprika.

Pulpo a la Gallega is one of my favorites! This recipe looks spot on. Has anyone tried adding a dash of smoked paprika for extra flavor? Can't wait to recreate this classic dish at home!