Pulpo a la Gallega, Spanish Octopus with Paprika
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6 people
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Calories
167 kcal
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Course
Main Course, Appetizer
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Cuisine
Spanish
Pulpo a la Gallega, Spanish Octopus with Paprika
Description
This Pulpo a la Gallega recipe starts by parboiling octopus briefly to tenderize the flesh, followed by slow cooking in a covered pot lined with fresh parsley, fennel fronds, oregano, green onions, and bay leaves. The octopus releases juices during the oven cooking process at a low temperature, creating a flavorful broth and tenderizing the meat over 2 hours or longer depending on size.
Once tender, the octopus is cut into pieces and coated with olive oil and garlic, then grilled or broiled to develop char marks that add depth and texture. It is then tossed with additional olive oil and a mixture of paprika, optional smoked paprika, cayenne, salt, and pepper, delivering a mildly spicy and aromatic finish.
Pulpo a la Gallega is commonly served warm with lemon wedges, which brighten the smoky and savory flavors. The herbs used during cooking impart subtle fragrance and complexity, enhancing the overall experience.
Ingredients
- 2 octopus to 3 pounds
- 1 parsley bunch
- fennel tops from bulb
- 1 oregano sprig
- 2 green onion chopped roughly, to 3
- 2 bay leaf
- 4 garlic crushed and minced, cloves
- 1/2 cup extra-virgin olive oil
- 1 tablespoon paprika
- 1 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper
- salt
- black pepper
- lemon wedges to serve
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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