Pulpo a la Gallega – Spanish Octopus Tapas
A Galician coastal treasure – tender octopus slices dressed with smoked paprika, olive oil, and sea salt. Traditionally served over potatoes, this dish is all about simplicity and bold flavors.
Ingredients (Serves 2):
• 1 small octopus (approx. 1kg), cleaned
• 2 medium potatoes, boiled and sliced
• 1 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• Coarse sea salt
Instructions:
1. Boil the octopus until tender (approx. 45–60 mins). Let rest and slice.
2. Layer potato slices on a plate, top with octopus slices.
3. Drizzle olive oil, sprinkle paprika and sea salt. Serve warm.
Spanish Tip: For authentic taste, boil the octopus three times by dipping it in and out of hot water before cooking fully – it keeps the skin intact.
A Galician coastal treasure – tender octopus slices dressed with smoked paprika, olive oil, and sea salt. Traditionally served over potatoes, this dish is all about simplicity and bold flavors.
Ingredients (Serves 2):
• 1 small octopus (approx. 1kg), cleaned
• 2 medium potatoes, boiled and sliced
• 1 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• Coarse sea salt
Instructions:
1. Boil the octopus until tender (approx. 45–60 mins). Let rest and slice.
2. Layer potato slices on a plate, top with octopus slices.
3. Drizzle olive oil, sprinkle paprika and sea salt. Serve warm.
Spanish Tip: For authentic taste, boil the octopus three times by dipping it in and out of hot water before cooking fully – it keeps the skin intact.
Pulpo a la Gallega – Spanish Octopus Tapas
A Galician coastal treasure – tender octopus slices dressed with smoked paprika, olive oil, and sea salt. Traditionally served over potatoes, this dish is all about simplicity and bold flavors.
Ingredients (Serves 2):
• 1 small octopus (approx. 1kg), cleaned
• 2 medium potatoes, boiled and sliced
• 1 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• Coarse sea salt
Instructions:
1. Boil the octopus until tender (approx. 45–60 mins). Let rest and slice.
2. Layer potato slices on a plate, top with octopus slices.
3. Drizzle olive oil, sprinkle paprika and sea salt. Serve warm.
Spanish Tip: For authentic taste, boil the octopus three times by dipping it in and out of hot water before cooking fully – it keeps the skin intact.
