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.
Ingredients:
- 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
Instructions:
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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.
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Once the potatoes are cooked, remove them from the skillet and set them aside.
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Add smoked paprika and sea salt to the skillet and stir to combine.
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Add the octopus legs to the skillet, and cook for about 2-3 minutes per side or until heated through and slightly crispy.
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Return the cooked potatoes to the skillet and stir to combine.
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Remove the skillet from heat and transfer the octopus and potatoes to a serving platter.
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Garnish with chopped parsley and lemon wedges.
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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.