Galician-Style Octopus (Pulpo a la Gallega)
Ingredients
- 2.6 lbs octopus (1.2 kg)
- 1.3 lbs potatoes (600g)
- Half an onion
- 1 carrot
- 1 celery stalk
- 1 bay leaf
- 1 teaspoon smoked sweet paprika
- Fresh parsley, to taste
- Extra virgin olive oil, to taste
- Salt, to taste
Instructions
- Thoroughly clean the octopus by removing the head, eyes, and beak in the center. Rinse well under running water.
- In a large pot, place the celery, carrot, onion, and bay leaf, and bring the water to a boil. Dip the octopus into the boiling water three times to curl it, then let it cook for about 40-50 minutes until tender. Drain the octopus and let it cool.
- Meanwhile, cut the potatoes into 0.2-inch (0.5 cm) thick slices and boil them in the octopus cooking water until tender.
- Cut the cooked octopus into pieces and serve it with the potatoes as the base. Finish with a pinch of salt, a drizzle of olive oil, fresh chopped parsley, and a sprinkle of paprika.
Creator