Pulpo a la Gallega

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5.0

3 reviews
Excellent
  • Prep Time

    30 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 30 mins

  • Servings

    4 people

  • Calories

    251 kcal

  • Course

    Main Course

  • Cuisine

    Spanish

Pulpo a la Gallega

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

Servings
  • 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

  1. Place the octopus in a large Dutch oven and cover it with a very generous amount of water. The octopus should be completely submerged.
  2. Add ½ teaspoon of fine salt and bring it to a boil.
  3. Cover and cook the octopus for 30 minutes, over medium heat.
  4. 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.
  5. Place the potatoes in a large pot and cover generously with water. They must be completely submerged.
  6. Bring them to a boil, cover them and cook them over medium heat for 35 minutes.
  7. Also test the cooking using a small sharp knife and check the tenderness of the potatoes.
  8. While the potatoes cook, using a kitchen chisel, cut the octopus tentacles into small pieces.
  9. Peel the cooked potatoes and cut them into slices ¼ inch (0,5 cm) thick.
  10. Then place them in a wooden plate and sprinkle them with a drizzle of olive oil (amount to taste)
  11. Sprinkle the potatoes with half the pimentón de la Vera and freshly ground coarse salt.
  12. Place the octopus on top of the potatoes. The octopus should cover the potatoes almost completely.
  13. Drizzle the octopus with olive oil (amount to taste).
  14. Sprinkle the remaining pimentón de la Vera and coarse salt, freshly ground.
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