Appetizer

Pulpo a la Gallega

Name: Pulpo a la Gallega
Total time: 1h 30m
Yield: 4 servings
Cuisine: Spain
Ingredients: 1 octopus (about 1.5kg); Waxy potatoes; Sea salt; Sweet smoked paprika (pimentón); Hot smoked paprika; Extra-virgin olive oil

Galician boiled octopus on potato with smoked paprika and olive oil.

1h 30m 4 servings Medium

Ingredients

• 1 octopus (about 1.5kg)
• Waxy potatoes
• Sea salt
• Sweet smoked paprika (pimentón)
• Hot smoked paprika
• Extra-virgin olive oil

Method

Step 1 of 425%

Freeze octopus to tenderise; thaw.

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1
Freeze octopus to tenderise; thaw.
2
Dip 3× in boiling water then simmer 40–50 min.
3
Slice with scissors over potato rounds.
4
Dust with salt and both paprikas; drizzle generously with olive oil.