Spanish (Galician) Octopus: Pulpo a'la Gallega
User Reviews
4.9
393 reviews
Excellent
Spanish (Galician) Octopus: Pulpo a'la Gallega
Report
From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
Share:
Ingredients
- 1 kilogram large octopus tentacles
- quality Spanish sweet paprika
- quality Spanish hot paprika
- extra virgin olive oil
- sea salt flakes
- freshly ground black pepper
Add to Shopping List
Instructions
- If the octopus is fresh, freeze it until frozen.
- Place the octopus in the fridge the night before preparing it, in order to allow it to defrost for cooking.
- Fill the large pot ¾’s with salted water and bring to the boil.
- Leaving the heat on high, place the octopus into the water and cook for 30 minutes.
- Remove the octopus from the water.
- Slice the tentacles into 1 cm (½ inch) thick pieces. Slice them a little thicker as you get to the thinner parts of the tentacles.
- Arrange on a wooden plate.
- Season liberally with both paprikas.
- Season liberally with salt and pepper.
- Drizzle with olive oil.
- Finish by drizzling with a little of the poaching water.
- Serve with tooth picks in a few pieces of the octopus.
Notes
Genuine Reviews
User Reviews
Overall Rating
4.9
393 reviews
Excellent
Other Recipes
You'll Also Love
