Hola hola foodies!! Jump to Recipe
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.
Pulpo a la gallega
- 1 Ibs Octopus
- 2 Big Potatoes Optional: skin on
- 1/4 cup Extra Virgin Olive Oil For drizzling
- Paprika (sweet)
- Sea Salt
- Add the potatoes, and the octopus to boiling water and cook for 30 to 40 minutes.
- Insert a knife in the legs, If it goes in easily, it's ready to eat. Do the same with the potatoes.
- Remove them from the pot and let them rest for 10 minutes.
- Optional: peel the potatoes. I find peeling them after they are cooked is much easier. You can leave the skin on.
- Slice the potatoes (1/4 inch) and place in a layer on a serving plate. Drizzle on some extra virgin olive oil, sprinkle with paprika and salt (NOT seal salt).
- Slice the octopus into 1/2 inch thick slices and place it on top of the potatoes.
- Generously, drizzle on some extra virgin olive oil, and sprinkle with paprika and sea salt.
- Simple, delicious and ready to serve! Bon profit!