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Pulpo a la Gallega

Serves 4 to 6 Appetizer seafood, Appetizers

Pulpo a la Gallega

Pulpo a la Gallega hails from Galicia, a region where the recipe is so ingrained in daily life that it's rarely written down. This is a dish of the home kitchen, where the cook relies on instinct and tradition, not instructions. It's a staple on the family table, served generously and seasoned with a simplicity that speaks to its roots in everyday Spanish cooking.

The dish should be succulent and tender, with octopus that yields to the touch and potatoes that absorb the depth of the pimentón. Sweet and hot paprika create a smoky warmth, balanced by the richness of olive oil and the bright note of coarse sea salt. Each bite resonates with the flavors of the sea and the land, a harmonious blend that transforms humble ingredients into something truly special.

Ingredients

  • 1octopus — about 2 kg, cleaned
  • 4waxy potatoes — peeled
  • 1onion — halved, for the pot
  • 2 tbspsweet pimentón de la Vera
  • 1 tsphot pimentón picante
  • 6 tbspextra virgin olive oil
  • to tastecoarse sea salt

Method

  1. Begin by preparing the octopus. Rinse it under cold water to remove any sand or debris. If the octopus is fresh, you may want to tenderize it by freezing it overnight and then thawing it, which helps break down the muscle fibers. Fill a large pot with water and add the onion, peeled and halved. Bring the water to a boil over high heat.
  2. Once the water is boiling, hold the octopus by the head and dip it into the boiling water three times, each time for a few seconds. This technique helps the tentacles curl nicely. After the third dip, fully submerge the octopus in the water and reduce the heat to a simmer. Cook the octopus until it is tender, which you can check by piercing the thickest part with a fork; it should go in with little resistance.
  3. While the octopus is cooking, peel the potatoes and slice them into rounds about 1 cm thick. In a separate pot, add the potato slices and cover with water. Bring to a boil and cook until the potatoes are tender but still hold their shape, which you can check by piercing with a fork. Drain and set aside.
  4. Once the octopus is tender, remove it from the pot and let it cool slightly. Cut the tentacles into bite-sized pieces, about 1 cm thick. Arrange the cooked potato slices on a serving platter, slightly overlapping them.
  5. In a small bowl, mix 2 tablespoons of sweet pimentón de la Vera with 1 teaspoon of hot pimentón picante. Heat 6 tablespoons of extra virgin olive oil in a small pan over low heat. Add the pimentón mixture to the oil, stirring constantly to prevent burning, until the oil is fragrant and the pimentón is fully dissolved.
  6. Arrange the octopus pieces over the potato slices on the platter. Drizzle the pimentón-infused olive oil evenly over the octopus and potatoes. Ensure each piece is well-coated to enhance the flavor.
  7. Finish the dish by sprinkling coarse sea salt over the top to taste. Serve the Pulpo a la Gallega immediately on a small plate, allowing the warm, seasoned octopus and potatoes to be enjoyed at their peak flavor.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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