Pulpo a la Gallega

Spanish · 60 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

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Ingredients

• 1.2 kg cleaned octopus
• 500 g waxy potatoes
• 2 tsp sweet pimenton
• 1/2 tsp hot pimenton
• 60 ml extra virgin olive oil
• to taste coarse sea salt
• 1 bay leaf

Method

1. Bring a large pot of water with the bay leaf to a boil and dip the octopus in and out three times to firm the tentacles.
2. Lower the octopus in fully and simmer gently for 40 minutes until tender when pierced.
3. Add the whole potatoes for the last 20 minutes, then remove and peel.
4. Slice the potatoes into rounds and arrange on a plate.
5. Cut the octopus tentacles into 1 cm pieces and lay over the potatoes.
6. Dust with both pimentons, drizzle generously with olive oil, and finish with coarse salt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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