🇪🇸 Spain recipe
Pulpo a la Gallega
Galicia's iconic octopus dish, traditionally prepared at festas by pulpeiras who cook the octopus in enormous copper pots. The tender tentacles are sliced into thick coins, laid on a wooden board, drizzled with the finest olive oil, and dusted with a generous amount of smoky pimentón. Simple, dramatic, and profoundly delicious.
Prep15 mins
Cook1 hr
Serves4
Difficultymedium
Ingredients
- 1 whole octopus (about 1.5-2kg), cleaned
- 1 bay leaf
- 1 medium onion, halved
- 6 whole black peppercorns
- 1kg waxy potatoes, peeled and sliced 1cm thick
- 4 tablespoons best-quality extra virgin olive oil
- 2 teaspoons sweet smoked paprika (pimentón de la Vera)
- Coarse flaky sea salt
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 240
- Protein
- 22 g
- Carbs
- 14 g
- Fat
- 10 g
