Galician-Style Pulpo a la Gallega
A traditional Spanish tapas dish from the Galicia region, featuring tender and flavorful boiled octopus in a smoky paprika-infused sauce.
Ingredients
- ●1 lb pulpofresh or frozen, cleaned and cut into bite-sized pieces
- ●1/4 cup olive oil
- ●2 tsp smoky paprika
- ●2 cloves garlicminced
- ●2 tbsp lemon juice
- ●1 tsp sea salt
- ●1 tsp black pepper
- ●1/4 cup ultra-extra virgin olive oilfor serving
- ●1/4 cup fresh parsleychopped, for garnish
Instructions
- 1
Fill a large pot with enough water to cover the octopus pieces and add 2 tbsp of sea salt.
- 2
Bring the water to a boil, then reduce the heat to a simmer.
- 3
Add the octopus to the pot and cook for 30-40 minutes, or until it reaches your desired level of tenderness.
- 4
While the octopus is cooking, heat the olive oil in a large skillet over medium heat.
- 5
Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- 6
Add the smoky paprika and cook for 1 minute, stirring constantly.
- 7
Add the lemon juice and stir to combine.
- 8
Once the octopus is cooked, remove it from the water with a slotted spoon and add it to the skillet with the smoky paprika sauce.
- 9
Toss the octopus in the sauce to coat, then serve hot with a drizzle of ultra-extra virgin olive oil and a sprinkle of chopped parsley.
- 10
Serve immediately and enjoy!