Pulpo a la Gallega
Galician boiled octopus with paprika, olive oil, and sea salt.
- prep 10 min
- cook 60 min
- total 70 min
- serves 4
- intermediate
- Spain
Ingredients
- 1 kg octopus
- 500 g potatoes
- 2 tbsp smoked paprika
- 60 ml olive oil
- 2 tsp sea salt
Steps
- Dip the octopus in boiling water 3 times.
- Simmer 45 minutes.
- Boil the potatoes until tender and slice.
- Slice the octopus tentacles and arrange on the potatoes.
- Drizzle with oil and sprinkle paprika and salt.
≈ 320 kcal · 32 g protein · 28 g carbs · 10 g fat — per serving, estimate