Appetizer
🌍 Public
Pulpo a la Gallega (Octopus)
by @NomNomTender octopus with paprika oil and salt on potatoes — a specialty from Galicia.
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
Step by step through the recipe
- 1 Simmer 1 kg octopus in plenty of salted water for approx. 50–60 minutes until tender (or approx. 25 minutes in a pressure cooker). Drain well.
- 2 Peel 600 g potatoes, cut into thick slices and cook in salted water until done.
- 3 Spread the potato slices out on a platter.
- 4 Dip the octopus briefly into boiling water (for its typical curled texture), then cut into pieces.
- 5 Arrange the octopus pieces over the potatoes.
- 6 Drizzle with 100 ml olive oil, sprinkle with 2 TL paprika powder and 1 TL coarse sea salt and serve.
Notes & tips
Note: Octopus = shellfish (mollusk). For, can be made as potatoes with paprika oil without octopus.
Nutrition
estimated per serving- Calories
- 344 kcal
- Protein
- 3 g
- Fat
- 25 g
- Carbs
- 27 g
– = ingredient not in nutrition database (estimate incomplete)
