Pulpo a la Gallega - Easily prepare Spanish octopus with potatoes
A wonderful Pulpo a la Gallega transports you straight to the rugged, beautiful coast of Galicia. This classic Spanish dish impresses with its simple but incredibly aromatic combination of tender octopus, perfectly cooked potatoes, high-quality olive oil, and spicy Pimentón de la Vera. As a hobby cook with a weakness for Mediterranean delights, I love how these few, fresh components conjure a real gourmet experience on the plate. The octopus is gently cooked in water until butter-tender – a process that takes some time but is completely straightforward. This healthy and protein-rich recipe is ideal if you want to treat yourself to a special dish that does without any bells and whistles. All you need are excellent ingredients, a little patience while cooking, and a bit of love in the presentation. Try it out, because the taste of sunny Spain is already waiting for you in your own kitchen!
Ingredients
Preparation
First, rinse the octopus (300 g) thoroughly under cold water and simmer in a pot of water for about 40 minutes until tender.
Meanwhile, peel the potato (2), cut into even slices, and cook in a separate pot of salted water until soft but still firm to the bite.
Remove the cooked octopus (300 g) from the water and cut into bite-sized pieces.
Arrange the cooked potato (2) on a plate and distribute the octopus pieces (300 g) decoratively on top.
Drizzle everything generously with the olive oil (20 ml) so it shines beautifully.
Finally, sprinkle the smoked paprika (5 g) and the sea salt (2 g) evenly over the top and enjoy immediately.
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