Pulpo a la Gallega with Potatoes and 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.
Preparation
Get these tasks done before you start cooking.
Marinating the Octopus
- 1
Rinse the octopus
Rinse the octopus under cold running water.
- 2
Combine ingredients
Place it in a large pot with the bay leaves and lemon halves.
- 3
Submerge in water
Fill the pot with water until the octopus is submerged.
Preparing the Potatoes
- 1
Bring water to a boil
In a separate pot, bring salted water to a boil.
- 2
Cook potatoes
Add the potato slices and cook until fork-tender, about 15 minutes.
- 3
Drain
Drain and set aside.
How to Make Pulpo a la Gallega with Potatoes and Paprika
Total time: 2 h · Yields 4 servings
- 1
Cooking the Octopus
Place the pot with the octopus on medium heat, bring to a boil, and simmer gently for 45 minutes.
- 2
Preparing Seasoning
In a small bowl, mix olive oil with smoked paprika, salt, and pepper.
- 3
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.
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