Spain Pulpo a la Gallega (Galician Octopus)
Pulpo a la gallega, or polbo á feira in Galician, is a simple Galician-style octopus dish often served as an appetizer in Spain. Galicia is a coastal region, but octopus was historically popular in inland communities where fresh fish was less available. Pulpo a la gallega highlights the tenderness of octopus and allows its unique flavors to take center stage, complemented with both sweet and spicy paprika.
Prep Time
10 minutes
Cook Time
1 hour 10 minutes
Total Time
1 hour 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 onion, diced
- 1 large octopus, frozen and thawed
- 2 large potatoes, sliced
- 1 Tbsp (15 ml) olive oil
- Sweet paprika, to taste
- Spicy paprika, to taste
- Salt, to taste
Directions
- Fill a large pot with water and add the diced onion. Bring the pot to a boil.
- Prepare to heat-shock the octopus by taking it by its head.
- Quickly dip the octopus in the boiling water 3 times before dropping it in the pot on the 4th time. This process will tighten the flesh and keep the skin from cracking.
- Boil the octopus for about 45 minutes before removing it from the water and setting it aside to cool.
- Add the potatoes to the pot and cook until tender, about 10 minutes.
- Drain the potatoes and arrange them on a serving platter.
- Chop the octopus into large pieces and place them over the potatoes.
- Season the plate with a drizzle of olive oil and a sprinkle of salt, sweet paprika, and spicy paprika.
- Serve warm.
Copyright © 1993—2024 World Trade Press. All rights reserved.