Pulpo A La Gallega Recipe
Make Pulpo A La Gallega Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Optional Ingredients
Method
Preparation
Cooking the Octopus
In a large pot, bring enough water to a boil. Ensure the pot is large enough to fit the octopus comfortably. Once the water is boiling, add a generous amount of sea salt.
Blanch the Octopus
Using tongs, carefully dip the octopus into the boiling water three times (this helps to curl the tentacles). After the third dip, fully submerge the octopus and reduce the heat to a simmer. Cook for about 45-60 minutes or until tender.
Assembly
Slice the Octopus
Once the octopus is tender, remove it from the pot and let it cool slightly. Slice the tentacles into bite-sized pieces.
Plate the Dish
On a serving platter, arrange the potato slices in a circular pattern. Place the sliced octopus on top of the potatoes.
Season and Garnish
Drizzle the olive oil over the octopus and potatoes. Sprinkle with smoked paprika and sea salt. Garnish with chopped fresh parsley. Optionally, serve with lemon wedges on the side.