Pulpo a la Gallega with Potatoes and Paprika
Classic Spanish Octopus with Tender Potatoes and Bold Paprika
Pulpo a la Gallega is a traditional Spanish dish that combines tender octopus with boiled potatoes, seasoned with smoky paprika and a drizzle of olive oil.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Octopus
For the Potatoes
For the Seasoning
Preparation
Marinating the Octopus
Rinse the octopus
Rinse the octopus under cold running water.
Combine ingredients
Place it in a large pot with the bay leaves and lemon halves.
Submerge in water
Fill the pot with water until the octopus is submerged.
Preparing the Potatoes
Bring water to a boil
In a separate pot, bring salted water to a boil.
Cook potatoes
Add the potato slices and cook until fork-tender, about 15 minutes.
Drain
Drain and set aside.
Cooking Process
Cooking the Octopus
Place the pot with the octopus on medium heat, bring to a boil, and simmer gently for 45 minutes.
Preparing Seasoning
In a small bowl, mix olive oil with smoked paprika, salt, and pepper.
Finishing Touch
Slice the cooked octopus into 1/2-inch thick pieces and layer on top of the potatoes. Drizzle generously with the seasoning mixture.
Plating & Serving
Pulpo a la Gallega with Potatoes and Paprika
Pulpo a la Gallega with Potatoes and Paprika
Plating & Serving
Arrange potato slices on a serving platter, layer octopus slices on top, and drizzle with paprika oil for a visually vibrant dish.