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Pulpo a la Gallega

Pulpo a la Gallega, a traditional dish hailing from the Galician region of Spain, represents a quintessential showcase of Spanish culinary heritage, highlighting the elegance of simplicity in gastronomy. At its core, this dish features tender, boiled octopus seasoned with piquant Spanish paprika, coarse sea salt, and a drizzle of olive oil, often served atop a bed of boiled potatoes. This combination not only accentuates the delicate flavor and buttery texture of the octopus but also complements it with the smoky warmth of the paprika and the comforting solidity of the potatoes. My journey to mastering Pulpo a la Gallega began with a fascination for its rich tradition and the challenge of preparing the octopus to achieve the perfect texture. Through trial and refinement, I endeavored to honor the authenticity of this Galician treasure while inviting innovation into my kitchen. The successful replication of Pulpo a la Gallega has been a rewarding venture, offering not just a taste of Galician shores but also an introduction to the profound respect for ingredients and simplicity that defines Spanish cuisine. Now, with great enthusiasm, I aim to share this culinary delight, encouraging others to explore the depths of Spain's gastronomic culture through the vibrant flavors and textures of Pulpo a la Gallega.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Spanish
Servings 4
Calories 869 kcal

Equipment

  • 1 big saucepan

Ingredients
  

  • Spanish paprika
  • Extra virgin olive oil
  • 500 g of potatoes
  • Sea salt flakes
  • 1 whole fresh octopus

Instructions
 

  • With a grain of salt, bring a big saucepan of water to a boil.
  • On a moderate flame, cook your octopus for 15 to 20 minutes.
  • You may check whether the octopus is done towards the middle of the cooking procedure by poking the thicker tentacle with a bamboo club to see if they are soft enough.
  • Add the garlic and simmer till tender while the octopus is cooking.
  • Allow it to cool for a few minutes.
  • Slice the octopus tentacles and potato into 1⁄2 inch thinly sliced to serve.
  • With sea salt, cayenne pepper, and a nice drizzle of olive oil, complete the dish.
Keyword octopus, potatoes, Spanish paprika