Best of Grandma´s Kitchen
How to make a pulpo a la gallega
Pulpo Gallego, Pulpo a la Gallega or Pulpo a Feira, also known as Galician-style octopus, is a traditional Spanish dish that originated in the region of Galicia.
This dish is made with tender octopus, cooked potatoes, and a drizzle of olive oil, making it a simple yet flavorful delicacy. Here’s a receipt to make Pulpo Gallego at home.
Ingredients you need
– 1 large octopus (about 3-4 pounds)
– 1 pound of small waxy potatoes
– 1/4 cup of extra virgin olive oil
– 2 teaspoons of sweet paprika
– Coarse sea salt, to taste
– Freshly ground black pepper, to taste
How to cook Pulpo a la Gallega
Start by cleaning the octopus. Rinse it under cold water and remove any remaining bits of skin or innards.
Fill a large pot with water and add an onion (peeled and cut in half), bay leaves, and a generous pinch of salt. Bring the water to a boil.
Once the water is boiling, carefully lower the octopus into the pot using tongs. Dip the octopus into the boiling water three times, holding it in the water for a few seconds each time to help it curl up
Reduce the heat to a gentle simmer and cover the pot. Let the octopus cook for about 45-60 minutes or until it becomes tender.
While the octopus is cooking, wash the potatoes and place them in a separate pot. Cover the potatoes with cold water and bring to a boil. Cook for about 15-20 minutes or until they are fork-tender.
Once the octopus is tender, remove it from the pot and let it cool slightly. Then, using a sharp knife, cut the octopus into bite-sized pieces.
Drain the potatoes and let them cool for a few minutes. Once they are cool enough to handle, cut the potatoes into thick slices.
Arrange the sliced potatoes on a serving platter and place the octopus pieces on top.
Drizzle the extra virgin olive oil over the octopus and potatoes, making sure to coat them evenly.
Sprinkle the sweet paprika over the dish, followed by a pinch of coarse sea salt and freshly ground black pepper.
Serve the Pulpo Gallego warm, garnished with additional paprika and a side of crusty bread.
Enjoy your Pulpo a la Gallega
Pulpo Gallego is best enjoyed with a glass of white wine and good company. This simple yet elegant dish captures the essence of Spanish cuisine and is sure to impress your guests. Whether you’re hosting a dinner party or simply craving a taste of Spain, Pulpo Gallego with potatoes is a delightful choice for any occasion.
