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Pulpo a la gallega

Prep Time 10 mins
Cook Time 20 mins
Resting time 15 mins
Total Time 45 mins
Course Appetizer, dinner, Lunch
Cuisine spanish

Ingredients
  

  • 1 Ibs Octopus
  • 2 Big Potatoes Optional: skin on
  • 1/4 cup Extra Virgin Olive Oil For drizzling
  • Paprika (sweet)
  • Salt
  • Sea Salt

Instructions
 

  • 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!
Keyword octopus, pulpo, seafood