Spanishvegetariangluten-freevia groq
Pulpo a la Gallega
A classic Spanish dish from the Galicia region, featuring tender grilled octopus served with potatoes and paprika.
⏱25 min🍽4 servings📊medium
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Ingredients
- ●1/4 cup olive oil 1 lb pulpo (octopus)Choose fresh, tender pulpo for best results
- ●2 cloves a la (garlic) 2 large potatoes, peeledSpanish paprika adds depth to the dish
- ●Salt and pepper, to taste 1/4 cup Spanish paprikaGrill pulpo until slightly charred
- ●2 tbsp white wine 2 cups chestnut mushroomsAdd wine to pot for added flavor
- ●Chopped fresh parsley, for garnish 2 tbsp olive oilGarnish with parsley for a pop of color
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Instructions
- 1
1. Preheat grill to medium-high heat.
- 2
2. Cut pulpo into bite-sized pieces and season with salt, pepper, and paprika.
- 3
3. Grill pulpo until slightly charred, about 2-3 minutes per side.
- 4
4. Meanwhile, boil potatoes until tender.
- 5
5. In a separate pan, heat olive oil over medium heat.
- 6
6. Add garlic and sauté for 1 minute.
- 7
7. Add chestnut mushrooms and cook until tender, about 3-4 minutes.
- 8
8. Add white wine to the pan and stir to combine.
- 9
9. To serve, place grilled pulpo on top of potatoes and garnish with parsley.
- 10
10. Serve immediately, enjoying the combination of flavors and textures.