Galicia
Pulpo a la gallega
Tender octopus on potatoes with olive oil, paprika and sea salt. Galicia's fair day classic.
75 minTime
40 gProtein each
mediumSpice
Make it your way
Grandma's wayBoiled octopus with sea salt, pimentón and olive oil, on cachelos.
The original410kcalsame
40 gproteinsame
3 gfibresame
75minutessame
Pulpo a la gallega.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Bring a big pot of water to a boil with the onion and bay. Dip the octopus in and out three times, then submerge.
- 2Simmer until tender, about 40 to 50 minutes.
- 3Boil the potatoes in the octopus water until tender, then slice thick.
- 4Rest the octopus 10 minutes, then cut the tentacles into rounds with scissors.
- 5Lay potatoes on a wooden board, top with octopus, sprinkle salt and paprikas and pour over olive oil.
Serve it like this
Serve on a round wooden board with potatoes underneath, sprinkled with paprika and flaky salt, and toothpicks for picking up the pieces.
