Spanish Pulpo a la Gallega (Galician Octopus) Recipe
The region of Galicia is located in the northwest of Spain, along the Atlantic coast. Its cuisine is unique from the rest of Spain and focuses primarily on seafood. Octopus in particular, is considered festive food.Throughout the year many fiestas del pulpo or octopus festivals take place in Galicia but the largest is the Octopus Festival of O Carballiño which started in 1962. Copper pots are set up where pulpo a la gallega is cooked and served to thousands of attendees.
Ingredients
- Octopus, frozen and defrosted - 3 lbs
- Salt - 1 tbsp
- Olive oil - 2-3 tbsp
- Spanish paprika - to taste
- Salt - to taste
- Baby potatoes, peeled, boiled, and sliced - 1 lb (optional)
Instructions
- Fill a large stock pot halfway with water and bring to a boil then add the salt.
- Once boiling, rapidly dip the defrosted octopus three times into the boiling water.
- Place the octopus into the water, making sure it's fully submerged and cook on a low boil for 6 minutes per pound. For 3 pounds, that's 18 minutes. Adjust to the size of your octopus.
- Remove the pot from the heat and let the octopus rest in the water for up to 20 minutes. When a knife or fork inserts without resistance at the thickest spot, it is done. Remove it from the water.
- Once cooled, slice the tentacles and serve with high-quality olive oil and a sprinkle of paprika and salt. If desired, serve over sliced potatoes.
Nutrition
Calories: 363kcalCarbohydrates: 26gProtein: 70gFat: 18gSaturated Fat: 3gCholesterol: 218mgSodium: 2311mgFiber: 2gSugar: 1g
Tried this recipe?Let us know how it was!