Pulpo a la Gallega

Pulpo a la Gallega, or Galician-style octopus, is a traditional Spanish dish known for its simplicity and rich flavors. Here’s the recipe of Pulpo a la Gallega at home for six people.

Ingredients:

• 2-3 pounds octopus (fresh or frozen)
• 4-5 large potatoes, peeled and cut into thick slices
• 2 bay leaves
• 1 onion, halved
• 1 teaspoon black peppercorns
• Coarse sea salt
• 2 tablespoons Spanish paprika (sweet or smoked, or a mix)
• 1/4 cup extra virgin olive oil
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Octopus:

1. Clean the Octopus: If not already cleaned, clean the octopus by removing the beak and eyes. Rinse thoroughly under cold water.
2. Tenderize (if fresh): If using fresh octopus, tenderize it by freezing it for a few days or by giving it several firm whacks with a meat mallet.

2. Cook the Octopus:

1. Boil Water: Bring a large pot of water to a boil. Add the onion, bay leaves, and black peppercorns.
2. Dip and Cook: Holding the octopus by the head, dip it into the boiling water three times, allowing the tentacles to curl. Then fully submerge the octopus into the water.
3. Simmer: Reduce the heat to medium-low and simmer the octopus until tender, about 45-60 minutes. To check for doneness, insert a knife into the thickest part; it should slide in easily.
4. Rest: Once cooked, remove the octopus from the water and let it rest while you prepare the potatoes.

3. Cook the Potatoes:

1. Boil Potatoes: In the same pot of water used to cook the octopus, add the potato slices. Boil until tender, about 15-20 minutes.
2. Drain: Drain the potatoes and set aside.

4. Assemble the Dish:

1. Slice Octopus: Once the octopus is cool enough to handle, cut the tentacles into bite-sized pieces.
2. Plate Potatoes: Arrange the boiled potato slices on a serving platter.

5. Season and Serve:

1. Add Octopus: Place the octopus pieces on top of the potato slices.
2. Season: Generously sprinkle coarse sea salt over the octopus and potatoes.
3. Paprika and Oil: Sprinkle Spanish paprika over the dish and drizzle with extra virgin olive oil.
4. Garnish: Optionally, garnish with chopped fresh parsley.

Tips:

• Tender Octopus: If the octopus remains tough, it may need additional simmering time.
• Frozen Octopus: Freezing octopus prior to cooking can help tenderize the meat, making it a preferred method among chefs.
• Serving Suggestions: Pulpo a la Gallega can be served warm or at room temperature, making it versatile as either a tapa or a main dish.

Indulge in your homemade Pulpo a la Gallega, and enjoy a taste of Spain right from your kitchen. This dish not only offers a delectable eating experience but also brings the essence of Spanish culinary tradition to your dining table.