Pulpo a la Gallega: Spanish Octopus with Potatoes Recipe

Introduction

Welcome to a culinary journey to Spain with this traditional and flavorful dish, Pulpo a la Gallega. Also known as Galician-style octopus, this dish combines tender octopus with the simplicity of potatoes and a sprinkle of paprika. Let’s dive into the world of Spanish cuisine and learn how to recreate this classic recipe in your own kitchen.

Ingredients

• 1 octopus (approximately 2-3 pounds)
• 4 large potatoes
• Coarse sea salt
• Spanish smoked paprika (pimentón)
• Extra virgin olive oil
• Fresh parsley, chopped (for garnish)

Directions

1. Start by preparing the octopus. If using a fresh octopus, ensure it has been cleaned properly. If using a frozen octopus, thaw it in the refrigerator overnight.

2. Preheat a large pot of water. Once boiling, add a generous amount of salt.

3. Gently place the octopus into the pot, ensuring the tentacles are submerged. Cook the octopus over medium heat for about 40-50 minutes until tender. You can check for doneness by inserting a knife into the thickest part of the octopus; it should slide in easily.

4. While the octopus is cooking, peel the potatoes and cut them into thick slices.

5. In a separate pot of water, cook the potatoes until they are fork-tender. Drain and set aside.

6. Remove the cooked octopus from the pot and let it cool slightly. Cut the octopus into small pieces, discarding the head.

7. Arrange the sliced potatoes on a serving platter. Top with the octopus pieces.

8. Drizzle extra virgin olive oil over the octopus and potatoes.

9. Sprinkle the dish with Spanish smoked paprika and chopped parsley for a burst of flavor and color.

10. Serve the Pulpo a la Gallega warm, and enjoy this delightful taste of Spanish cuisine!

FAQ About Pulpo a la Gallega

What is Pulpo a la Gallega?

Pulpo a la Gallega, also known as Galician-style octopus, is a traditional Spanish dish originating from the region of Galicia. It consists of tender boiled octopus slices typically served on a bed of sliced potatoes, sprinkled with paprika and drizzled with olive oil.

How is Pulpo a la Gallega prepared?

To prepare Pulpo a la Gallega, first, the octopus is simmered until tender. Then, it is sliced and arranged on a plate of boiled and sliced potatoes. The dish is typically seasoned with salt, paprika, and a generous drizzle of good quality extra virgin olive oil.

What makes Pulpo a la Gallega a popular dish?

Pulpo a la Gallega is a popular dish due to its delicious combination of flavors and textures. The tenderness of the octopus, the creaminess of the potatoes, and the rich, smoky flavor from the paprika and olive oil make it a simple yet satisfying dish that is loved by many.

Is Pulpo a la Gallega difficult to make at home?

Making Pulpo a la Gallega at home is not overly difficult,