Pulpo a la Gallega

Hola hola foodies!!

I am back from Spain and I have some recipes to post. I had a great vacation time at home with my family and friends.

I wish I would have posted more, but I’ve been really busy and the schedules are crazy over there! Lunch at 3pm and dinner at 10pm. I think the earliest dinner I had it was 9:30, the latest was at 10:45, ai ai ai! Crazy, but I gotta say I do love it. It’s all about gathering with family, relaxing with a glass of wine or sparkling wine, and talking, talking, talking until your eyes can’t stay open anymore and you have to go to sleep.

All of the food is so good. Everything is so delicious! Thank goodness the United States allows you to bring some kinds of food. We brought four different cheeses and some wine and cava, so at least I still have a little taste of Spain.

For today, I’ll post something that you can generally find in the U.S., though it is not as common here as it is in Spain, pulpo (octopus). Today’s dish is called Pulpo a la Gallega. It is a very typical Spanish dish from Galicia (northwestern Spain). It can be served as a tapa or as a main dish.

Ingredients for four:

– 1 Ib octopus legs (I used 2 arms)

– 2 big potatoes

–  extra virgin olive oil

– paprika

– sea salt and salt

Add the potatoes, with skins on, and the octopus to boiling water and cook for 20 minutes. After 20 minutes remove them from the heat and let them rest for 10 to 15 minutes.

You can buy pre-boiled octopus. If you do, I would highly recommend boiling them again for about 20 minutes. You want the octopus to be super soft and tender.

Remove the octopus and the potatoes from the pot and then peel the potatoes. I find peeling them after they are cooked is much easier.

Slice the potatoes and place in a layer on a serving plate. Drizzle on some extra virgin olive oil, sprinkle with paprika and salt. Then slice the octopus into 1/2 inch thick slices and place them atop the potatoes. Season the octopus, generously drizzle on some extra virgin olive oil, and sprinkle with paprika and sea salt.

Simple, delicious and ready to serve!


pulpo 2
Pulpo tapas

Bon profit!

3 thoughts on “Pulpo a la Gallega

  1. Wow! Looks like you’ve had a great time in Spain after all family meets are always full of fun and joy, between Pulp a la Gallega looks awesome, it’s new and can’t wait anymore to make it. Adding it to my list, thanks for sharing such a delicious and easy Spanish recipe.

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