Galician-Style Octopus (Pulpo a la Gallega)
Octopus cooked just right with boiled potatoes, olive oil, coarse salt and paprika. Just like at the pulperías, at home.
- Total
- 30 min
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
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Ingredients
Serves 4
- cooked octopus1.25 lb
- potato4
- sweet paprika1 tsp
- hot paprika1 pinch
- coarse salt1 tsp
- olive oil6 tbsp
Method
- 1
Cook the potato in its skin in salted water for 20 minutes. Peel it and cut into thick slices (the cachelos).
- 2
Warm the cooked octopus 1 minute in boiling water and cut it with scissors into slices.
- 3
Place the potatoes on a wooden board and the octopus on top.
- 4
Sprinkle with the coarse salt, sweet paprika and hot paprika.
- 5
Drizzle with the olive oil and serve warm.
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