Appetizer
🌍 Public
🥜 Allergy aware
Pulpo a la Gallega (Galician-Style Octopus)
Tender octopus with paprika oil and salt on potatoes — a specialty from Galicia.
🥜 Allergies considered in this recipe:
🦐 Schalentiere
Source / link: Spanische Küche (Galicien)
Ingredients
Amounts adjust automatically.
| 1 kg | Octopus (frozen, thawed) |
| 600 g | Potatoes |
| 100 ml | Olive oil |
| 2 TL | Paprika powder (sweet) |
| 1 TL | Coarse sea salt |
Preparation
- 1Cook the octopus in plenty of salted water for about 50–60 minutes until tender (or in a pressure cooker for about 25 minutes). Drain.
- 2Peel the potatoes, cut into thick slices, and cook in salted water.
- 3Arrange the potato slices on a platter.
- 4Dip the octopus into some boiling water (for the typical curled texture), then cut into pieces.
- 5Distribute the octopus pieces over the potatoes.
- 6Drizzle with olive oil, sprinkle with paprika powder and coarse sea salt, and serve.
Notes & tips
Note: Octopus = shellfish (mollusk). For, can be made as potatoes with paprika oil without octopus. Without milk, egg, soy, gluten.
Nutrition
estimated per serving- Calories
- 344 kcal
- Protein
- 3 g
- Fat
- 25 g
- Carbs
- 27 g
– = ingredient not in nutrition database (estimate incomplete)