Spanish (Galician) Octopus: Pulpo ala Gallega
This Spanish (Galician) Octopus is a tender delight! Boiled to perfection and drizzled with olive oil and paprika, it’s a true taste of Galicia.
Servings: 4 servings
Ingredients
- 1 kilogram large octopus tentacles
- Quality Spanish sweet paprika
- Quality Spanish hot paprika
- Extra virgin olive oil
- Sea salt flakes
- Freshly ground black pepper
Instructions
- Start by placing the 1-kilogram large octopus tentacles into a large pot filled with water. You can add a pinch of salt to the water, but keep it light as you will be seasoning the dish later. Bring the water to a boil over medium-high heat.
- Once the water is boiling, carefully add the octopus to the pot. Allow it to cook for about 45 minutes to 1 hour, depending on the size of the tentacles. You’ll know the octopus is ready when it becomes tender and can be easily pierced with a fork.
- After boiling, use a colander to drain the octopus. Let it cool slightly before slicing it into rounds, about 1 to 2 centimeters thick. The texture should be tender, and the color should be a beautiful, deep purple.
- Arrange the sliced octopus on a serving platter. Generously drizzle extra virgin olive oil over the octopus. Sprinkle both the quality Spanish sweet paprika and the quality Spanish hot paprika evenly across the slices. Finish with a sprinkle of sea salt flakes and a dash of freshly ground black pepper to taste.
- Serve the Spanish (Galician) Octopus: Pulpo ala Gallega warm or at room temperature. This dish is perfect for sharing, so gather your loved ones around the table and enjoy the flavors of Galicia together.
Equipment
- Large Pot
- Colander
- Sharp Knife
- Serving Platter
- Measuring Spoons
Notes
- Ensure the octopus is fully submerged in water while boiling for even cooking.
- Don’t rush the cooking process; patience is key for tender octopus.
- Store leftovers in an airtight container in the refrigerator for up to three days.