Spanish Octopus and Potatoes – Pulpo Con Cachelos

May 11, 2023May 11, 20230 2
Spanish Octopus and Potatoes - Pulpo Con Cachelos
in Seafood

Prep

20 min

Cook

90 min

Ready In

110 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 1/4 lbs octopus , whole ( fresh or approx . 1.25 lb frozen cooked octopus meat , thawed )
1 slice onion
2 bay leaves
2 1/4 lbs potatoes , peeled and medium sized
1 teaspoon coarse salt
1 1/2 tablespoons smoked paprika ( Spanish pimenton de la vera )
2 garlic cloves , chopped
1/2 cup olive oil

Nutrision Information

Servings Per Recipe
4
Calories
464
Sugar
3g
Fat
28g
Spanish Octopus and Potatoes - Pulpo Con Cachelos is a traditional Galician dish that has been enjoyed by generations of Spanish families. This hearty and flavorful dish features tender octopus and crispy potatoes, seasoned with smoked paprika and garlic-infused olive oil. The dish's name comes from the Galician language, with 'pulpo' meaning octopus and 'cachelos' meaning potatoes. Although this dish may seem simple, it is full of rich, robust flavors that are sure to impress your guests. Serve it with a glass of crisp white wine for the perfect Spanish meal!

Instructions

1.Preheat the oven to 425°F/220°C.
2.In a large pot, combine the octopus, onion, bay leaves, and enough water to cover 2 inches over the octopus.
3.Bring the water to a boil, then reduce heat to a simmer and cook the octopus until it is tender and can be pierced with a fork, approximately 1 hour.
4.Remove the octopus from the pot, discard the onion and bay leaves, and slice the tentacles into bite-sized pieces.
5.Meanwhile, cut the potatoes into bite-sized pieces and place them in a large baking dish. Season with salt and paprika.
6.Roast the potatoes in the preheated oven for 30 minutes, or until they are golden brown and tender.
7.While the potatoes are cooking, heat the garlic and olive oil in a small saucepan over low heat until the garlic is fragrant, approximately 5 minutes.
8.Toss the roasted potatoes with the octopus pieces and the garlic-infused olive oil. Serve immediately.

PROS

Spanish Octopus and Potatoes – Pulpo Con Cachelos is a delicious and hearty dish, perfect for cold winter evenings.
The combination of tender octopus and crispy potatoes is a match made in food heaven.

This dish is easy to cook and requires minimal preparation time.

CONS

Fresh octopus can be difficult to find, so many people may have to rely on frozen cooked octopus meat.
This can affect the quality and taste of the dish.

This recipe requires a fair amount of olive oil, which can contribute to the calorie count of the dish.

HEALTH & BENEFITS

Spanish Octopus and Potatoes – Pulpo Con Cachelos is a nutritious dish that is high in protein and fiber.
Octopus is a great source of lean protein, as it is low in fat and high in minerals such as magnesium, potassium, and calcium.
Potatoes are an excellent source of fiber, which can help to regulate digestion and keep you feeling fuller for longer.
The garlic-infused olive oil used in this recipe is also a good source of healthy fats.

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