Pulpo a la Gallega
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The Tale of Pulpo a la Gallega
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Pulpo a la Gallega, octopus dressed simply with olive oil, paprika, and coarse salt, comes from Galicia in northwestern Spain. Historically, traveling merchants carried dried octopus inland from the coast to Galician fairs, which is likely how the dish spread beyond fishing villages to become a regional signature.
Ingredients
Scale:· 4 servings
- 1 whole octopus (about 2.5 lbs), cleaned
- 2 lbs potatoes, boiled and sliced
- 1/4 cup extra virgin olive oil
- 2 tsp sweet smoked paprika (pimentón)
- 1/2 tsp hot smoked paprika
- Coarse sea salt
Instructions
- 1Bring a large pot of water to a rolling boil.
- 2Dip the octopus into the boiling water three times to curl the tentacles, then submerge fully.
- 3Simmer gently 40-45 minutes until fork-tender, then let it rest in the water 10 minutes.
- 4Slice the octopus into rounds with kitchen scissors.
- 5Arrange over boiled potato slices on a wooden platter.
- 6Drizzle generously with olive oil and dust with paprika and coarse salt.
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