Pulpo a la Gallega
Pulpo a la gallega is Galicia's emblematic octopus dish, tender slices fanned over potato and dressed simply with olive oil, sea salt and smoked paprika. Traditionally served on a wooden plate at country fairs, it lives or dies on the texture of the octopus.
Approximate, per 1 plate (~250g) octopus over sliced potatoes. Values vary by recipe and portion.
Ingredients
- ·1 octopus, about 1.5 kg, cleaned
- ·4 large potatoes
- ·coarse sea salt
- ·2 tbsp sweet and hot pimentón (smoked paprika)
- ·good extra virgin olive oil
- ·1 bay leaf
Method
- 1
If the octopus is fresh, freezing and then thawing it first helps tenderise the flesh.
- 2
Bring a large pot of water to a rolling boil with a bay leaf and no salt.
- 3
Dip the octopus fully into the boiling water three times, lifting it out between each dip; this scares the tentacles and keeps the skin intact.
- 4
Lower it in to cook at a steady simmer for about 35 to 45 minutes until a skewer slides easily into the thickest part; do not overcook or it turns rubbery.
- 5
Boil the whole potatoes in some of the octopus water until tender, then peel and slice into thick rounds.
- 6
Lift out the octopus, let it rest a few minutes, then cut the tentacles into bite-sized pieces with scissors.
- 7
Arrange the potato slices on a wooden plate, lay the octopus over the top, then sprinkle generously with coarse salt and pimentón and pour over a good stream of olive oil. Serve warm.
Rather eat it out? Where to order Pulpo a la Gallega
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