Cooking Lucid
Pulpo a la Gallega
Tender Galician-style octopus with paprika, olive oil, and coarse salt on sliced potatoes. Simple ingredients, extraordinary flavor.
Prep 15 min
Cook 1h
Total 1h 15m
Serves 4
Ingredients
Step 1 — Cook octopus
- 2–3 lbs octopus (cleaned)
- 1 bay leaf
- 1 onion (halved)
- Salt
Step 2 — Serve
- 2 lbs Yukon Gold potatoes (boiled, sliced)
- Extra virgin olive oil
- Smoked paprika (pimentón)
- Coarse sea salt (flaky)
Instructions
- 1
Tenderize octopus
Simmer octopus with bay leaf and onion 45–60 minutes until tender. Alternatively, dip in boiling water three times before simmering.
- 2
Slice
Cut tentacles into ½-inch pieces. Arrange over sliced boiled potatoes.
- 3
Dress
Drizzle generously with olive oil. Sprinkle with paprika and flaky salt. Serve warm or at room temperature.
Nutrition per serving: 340 cal · 38g protein · 24g carbs · 12g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
