Pulpo a la Gallega, Spanish Octopus with Paprika

Name: Pulpo a la Gallega, Spanish Octopus with Paprika
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 people
Ingredients: 2 to 3 pounds octopus; 1 bunch of parsley; Tops from a fennel bulb; 1 sprig oregano; 2 to 3 green onions; 2 bay leaves; 4 garlic cloves; 1/2 cup extra-virgin olive oil; 1 tablespoon paprika; 1 teaspoon smoked paprika; 1/4 teaspoon cayenne; salt and black pepper; Lemon wedges to serve

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings
6 people
Calories
167 kcal
Course
Main Course, Appetizer
Cuisine
Spanish

Pulpo a la Gallega, Spanish Octopus with Paprika

Elizabeth Hodge

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Since this recipe is good either warm or at room temperature, and because it keeps for several days, it is a perfect make-ahead recipe for parties or whatever. I like dipping into a stash of pulpo gallego while watching TV; it's perfect to munch on with good, crusty bread. You'll note that my method of cooking octopus does take a while, but it's the best way I know to concentrate the flavor of octopus while at the same time tenderizing it.

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Ingredients

Servings

2 to 3 pounds octopus
1 bunch of parsley
Tops from a fennel bulb
1 sprig oregano
2 to 3 green onions, chopped roughly
2 bay leaves
4 garlic cloves, crushed and minced
1/2 cup extra-virgin olive oil
1 tablespoon paprika
1 teaspoon smoked paprika (optional)
1/4 teaspoon cayenne
salt and black pepper
Lemon wedges to serve

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Instructions

First you'll need to tenderize the octopus. Boil a large pot of salty water. Cook the octopus for 2 minutes, then remove to a cutting board. While the octos are cooling turn the oven to 225°F.
Line a heavy, lidded pot with the parsley, fennel fronds, oregano, green onions and bay leaves. Trim fatty bits from the octopus and clean out the heads (normally this last step has been done for you, but not always). Cut the octopi into large pieces and nestle into the pot of greens. Cover the pot and cook for 90 minutes to 4 hours, depending on how large and tough the octopi are. I typically shoot for 2 hours. Don't worry about the lack of liquid in the pot: The octos will release enough to make a flavorful broth.
When the octopus is tender, remove from the pot and cut into serving-sized pieces. Coat with some of the olive oil and either grill or broil until you get some char marks, about 8 to 10 minutes.
Toss the octopus with the rest of the olive oil, garlic, the paprika, smoked paprika and cayenne. Add salt and black pepper to taste and serve with lemon wedges, at room temperature or slightly warm. Serve with bread.

Nutrition Information

Show Details

Calories 167kcal (8%) Carbohydrates 2g (1%) Protein 1g (2%) Fat 18g (28%) Saturated Fat 3g (15%) Cholesterol 1mg (0%) Sodium 3mg (0%) Potassium 42mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 773IU (15%) Vitamin C 1mg (1%) Calcium 6mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 167 kcal

% Daily Value*

Calories	167kcal	8%
Carbohydrates	2g	1%
Protein	1g	2%
Fat	18g	28%
Saturated Fat	3g	15%
Cholesterol	1mg	0%
Sodium	3mg	0%
Potassium	42mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	773IU	15%
Vitamin C	1mg	1%
Calcium	6mg	1%
Iron	1mg	6%