
Pulpo a la Gallega
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
4 people
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Calories
251 kcal
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Course
Main Course
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Cuisine
Spanish

Pulpo a la Gallega
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Pulpo a la gallega or polbo á feira is a traditional Galician dish eaten all over Spain, made with cooked octopus.
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Ingredients
- 1 octopus (about 6 lb / 3 kg)
- 6 medium potatoes
- 1 tablespoon pimentón de la Vera (sweet smoked paprika)
- 1 bay leaf
- extra virgin olive oil
- ½ teaspoon fine salt
- coarse salt , freshly ground
Equipment
- Dutch oven
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Instructions
- Place the octopus in a large Dutch oven and cover it with a very generous amount of water. The octopus should be completely submerged.
- Add ½ teaspoon of fine salt and bring it to a boil.
- Cover and cook the octopus for 30 minutes, over medium heat.
- To test the degree of doneness, stick a small sharp knife into the octopus. When it comes in and slides inside, the octopus is cooked.
- Place the potatoes in a large pot and cover generously with water. They must be completely submerged.
- Bring them to a boil, cover them and cook them over medium heat for 35 minutes.
- Also test the cooking using a small sharp knife and check the tenderness of the potatoes.
- While the potatoes cook, using a kitchen chisel, cut the octopus tentacles into small pieces.
- Peel the cooked potatoes and cut them into slices ¼ inch (0,5 cm) thick.
- Then place them in a wooden plate and sprinkle them with a drizzle of olive oil (amount to taste)
- Sprinkle the potatoes with half the pimentón de la Vera and freshly ground coarse salt.
- Place the octopus on top of the potatoes. The octopus should cover the potatoes almost completely.
- Drizzle the octopus with olive oil (amount to taste).
- Sprinkle the remaining pimentón de la Vera and coarse salt, freshly ground.
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Overall Rating
5.0
3 reviews
Excellent
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