Description
A simple yet impressive dish featuring tender octopus served over delicious potatoes.
Ingredients
Scale
- 1.75 kg frozen octopus (thawed)
- 1 whole white onion
- 2 dried bay leaves
- 4 large Kennebec potatoes
- 2 tablespoons sweet and spicy smoked paprika
- 10 g coarse sea salt or flakes
- 100 ml extra virgin olive oil
Instructions
- Fill a large pot with plenty of water. Add the onion and bay leaves. Bring to a vigorous boil without adding salt.
- Wash the thawed octopus under cold water, ensuring to clean the suction cups well.
- Hold the octopus by the head and perform the ‘asustado’ by dipping it three times in the boiling water.
- Submerge the octopus fully in the boiling water and cook on medium-high for about 30-35 minutes.
- Remove the octopus and let it rest. In the same pot, add the thickly sliced potatoes (cachelos) and cook until tender.
- Once cooked, cut the octopus into slices and place it over a bed of potatoes on a wooden platter.
- Season with coarse salt, generous paprika, and drizzle with extra virgin olive oil.
Notes
Make sure to allow the octopus to rest after cooking to develop flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 70mg
Keywords: pulpo a la gallega, octopus, spanish recipe, seafood, easy cooking