Pulpo a la Gallega

Name: Pulpo a la Gallega
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs octopus (fresh or frozen); 1 tsp sea salt; 1 tsp smoked paprika; 4 tbsp extra virgin olive oil; 2 cloves garlic, minced; 12 oz waxy potatoes (for serving), cubed; 1/2 lemon; 1/2 red bell pepper, diced

Tender octopus dressed with fruity olive oil, smoked paprika, and sea salt in the style of Galicia. A sublime Spanish appetizer or light dinner.

50 minMediumServes 4220 cal/serving

SpanishDinnerStovetopStandard

Ingredients

2 lbs octopus (fresh or frozen)
1 tsp sea salt
1 tsp smoked paprika
4 tbsp extra virgin olive oil
2 cloves garlic, minced
12 oz waxy potatoes (for serving), cubed
1/2 lemon
1/2 red bell pepper, diced

Instructions

1

Fill a large pot with salted water and bring to a boil. If the frozen octopus is used, do not thaw it.
2

Plunge 2 lbs octopus (fresh or frozen) into the boiling water. Add 1/2 lemon. Simmer for 35-40 minutes until tentacles are tender.
3

While octopus cooks, boil 12 oz cubed waxy potatoes (for serving) in salted water until fork-tender, about 15-20 minutes. Drain and set aside.
4

Remove octopus from water and let cool slightly. Cut tentacles into bite-sized pieces.
5

Heat 4 tbsp extra virgin olive oil in a small skillet over low heat. Add 2 cloves minced garlic and stir for 30 seconds, being careful not to brown.
6

Arrange potatoes on a platter. Top with octopus pieces and 1/2 diced red bell pepper.
7

Drizzle warm garlic oil over octopus. Sprinkle generously with 1 tsp smoked paprika and 1 tsp sea salt.
8

Serve immediately while oil is still warm.

Questions

How long does Pulpo a la Gallega keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Pulpo a la Gallega?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Setas a la Plancha side
White Bean and Roasted Pepper Salad salad
Alioli sauce
Horchata de Chufa drink

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