Pulpo A La Gallega (Galician-Style Octopus)
Pulpo a la Gallega is a traditional dish from Galicia, Spain, featuring tender octopus and a simple yet flavorful seasoning of olive oil, smoked paprika, and sea salt. This dish is perfect for a special occasion or a fancy dinner at home.
- 1 pack of fully cooked Spanish octopus legs (10 oz), sliced
- 1/4 cup extra-virgin olive oil
- 2 tsp smoked paprika
- 1 tsp sea salt
- 1/4 cup chopped fresh parsley, for garnish
- Lemon wedges, for garnish
- 1 lb potatoes, peeled and diced
In a large skillet over medium heat, add olive oil. Once hot, add diced potatoes and cook for about 10-12 minutes or until potatoes are tender.
Once the potatoes are cooked, remove them from the skillet and set them aside.
Add smoked paprika and sea salt to the skillet and stir to combine.
Add the octopus legs to the skillet, and cook for about 2-3 minutes per side or until heated through and slightly crispy.
Return the cooked potatoes to the skillet and stir to combine.
Remove the skillet from heat and transfer the octopus and potatoes to a serving platter.
Garnish with chopped parsley and lemon wedges.
Serve the Spanish Octopus with Potatoes and Paprika hot and enjoy with a glass of white wine or a cold beer.
This dish is a great way to enjoy octopus in a simple and traditional way, with a nice balance of flavors from the olive oil, smoked paprika and sea salt, and a subtle sweetness from the onions. Pulpo a la Gallega is a traditional dish from Galicia, Spain, typically served as a tapa in bars and restaurants. It's a simple dish but packed with flavor.