Pulpo a la gallega
One of the most traditional Spanish dishes, Octopus a la Gallega, is the most popular way of eating octopus. This is my personal take on it.
- In a large pot, bring water to boil.
- Simmer octopus uncovered for 45 minutes to 1 hour or until octopus is tender. Check these tips and tricks on how to cook a tender octopus. Let the octopus cool down on its own cooking liquid.
- In the meantime, peel the potatoes and cut them in cubes. In an oven ready skillet pour one tablespoon of olive and put the potatoes. Mix them with the olive oil and cook them at 375F for about 40 minutes until golden.
- Cut the tentacles in thick slices (you can use the head too). Make sure to set the extreme of the tentacles aside (they would look thinner and curlier than the rest)
- Heat two pan (one large and deep, one not too big).
- In the big pan (if you have a clay pot, even better) heat olive oil and warm the octopus pieces while mixing it with a wooden spoon. When it's almost ready add some salt (not too much and pepper).
- In the small pan heat olive oil and stir fry the tips of the tentacles with the garlic.
- For each diner serve a big spoon of tentacles and one or two tentacles tips (depending on how many people eating). Sprinkle Pimentón de la Vera on top of the octopus pieces.
- Serve some potatoes on the side, season with sea salt.
- Buen Provecho!! Enjoy with a strong Rioja red wine. Cheers!
One of the most traditional Spanish dishes, the most popular way of eating octopus. This is my personal take on it.Add to Favourites