Pulpo a la Gallega
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Spanish · 60 min · pescatarian, gluten-free, dairy-free, low-carb
284 cal
24g protein
20g carbs
12g fat
per serving · estimated
Ingredients
- 2 1/2 lb cleaned octopus
- 1/2 lb waxy potatoes
- 1 tsp sweet pimenton
- 1/4 tsp hot pimenton
- 1/4 cup extra virgin olive oil
- to taste coarse sea salt
- 1 bay leaf
Method (tap to check — screen stays awake)
- 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.
- Lower the octopus in fully and simmer gently for 40 minutes until tender when pierced.
- Add the whole potatoes for the last 20 minutes, then remove and peel.
- Slice the potatoes into rounds and arrange on a plate.
- Cut the octopus tentacles into 1/2-inch pieces and lay over the potatoes.
- Dust with both pimentons, drizzle generously with olive oil, and finish with coarse salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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