Pulpo a la Gallega
 
Prep time
Cook time
Total time
 
Tip: To tenderize the octopus, freeze, defrost and refreeze 1 or 2 times! This is the way Markus's Tio Lluis always does it!
Author:
Serves: 8-10
Ingredients
  • One medium sized Octopus (Pulpo)
  • 4-5 small Yukon Gold Potatoes
  • 3-4 Bay Leaves
  • Pimentón de la Vera Picante or Dulce (You can substitute Paprika)
  • Sea Salt
  • 1 Tbsp Peppercorns
Instructions
  1. Boil a pot of water, bay leaves, salt and peppercorns.
  2. Add potatoes, bring back to boil and add the pulpo.
  3. Remove potatoes when done (about 20 min).
  4. Remove pulpo when done (about 1 hr). Test for doneness by inserting knife.
  5. Arrange the potatoes on a platter with a piece of sliced octopus.
  6. Sprinkle with salt and Pimentón de la Vera.
  7. Drizzle with olive oil.
  8. Serve either on a platter or on individual spoons for bite sized tapa.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/pulpo-a-la-gallega