Pulpo a la Gallega

May 11, 2023May 11, 20230 16

Spanish-style Pulpo a la Gallega recipe with tender octopus and paprika

by The Chefin Seafood

Prep

30 min

Cook

120 min

Ready In

150 min

Level

Difficult

Rating

Ingredients

	2 lbs octopus
	1 onion
	2 bay leaves
	2 larger potatoes , boiled and sliced diagonally into rounds ( about 1/2 '' in thickness or less )
	1 teaspoon hot paprika , to taste ( about , or more )
	sea salt
	extra virgin olive oil

Nutrision Information

Servings Per Recipe

Calories

289

Sugar

Fat

10g

Pulpo a la Gallega is a traditional Spanish dish that originated in the region of Galicia. The dish is made by cooking octopus in a flavorful broth with onion and bay leaves until it becomes tender. It is then sliced, arranged on a bed of sliced boiled potatoes, and seasoned with hot paprika, sea salt, and olive oil. The result is a simple yet delicious seafood dish with a unique Spanish flavor.

Instructions

1.	Rinse the octopus and place it in a large pot with enough water to cover.
2.	Add the onion and bay leaves to the pot and bring to a boil.
3.	Reduce heat and simmer for 1-2 hours, or until the octopus is tender.
4.	Remove the octopus from the pot and cut it into small pieces.
5.	Arrange the sliced potatoes on a plate and top with the octopus pieces.
6.	Sprinkle with hot paprika and sea salt.
7.	Drizzle with extra virgin olive oil and serve.

PROS

Pulpo a la Gallega is a delicious and simple seafood dish that highlights the tender texture of octopus and the flavors of paprika and sea salt.

It can be served as a main course or as a tasty appetizer for a special occasion.

CONS

Octopus can be difficult to find and may not be to everyone’s taste.

Preparation can be time-consuming, and some may find the tentacle texture off-putting.

HEALTH & BENEFITS

Octopus is a low-fat and high-protein source of nutrients, including vitamin B12, iron, and omega-3 fatty acids.
It may also have anti-inflammatory and antioxidant effects that could benefit overall health.