This is a staple in Galicia, there are places that serve only this dish…It is deceptively simple, but has to be cooked just right to avoid a mouth full of rubbery tentacles…not nice…Again the ingredients are few and simple, don’t be tempted to add more, it doesn’t need it.
PULPO A LA GALLEGA
one whole octopus (pulpo)
good olive oil
First the octopus must be dunked fully and quickly in a pan of plain boiling water 7 times, this will stop the skin from splitting. Cook for around an hour or so until tender, pinching the octopus with a fork to check
Boil some potatoes.
When the octopus is cooked, snip into bite size pieces and toss it in a pan with olive oil and salt. Heat if necessary and then tip onto a plate containing thick sliced boiled potatoes. Drizzle with good olive oil and sprinkle with hot paprika. Traditionally, it is served on a wooden plate.
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