Updated: Apr 7
Pulpo a la Gallega or Pulpo a Feira (Galician name meaning ‘fair-style octopus) is a traditional dish from the region of Galicia.
Pulpo à la Gallega is a not very elaborate dish, but very tasty thanks to the presence of a mix of sweet and spicy chilli pepper together.
2 packs of cooked octopus 2 pack
2 tbs of pimenton (Spanish paprika)
1 cube fish stock
2 laurel leaves
Coarse Sea salt for sprinkling the octopus
1 tsp sea salt for the stock
20 ml extra-virgin olive oil
ng coversion table: click here
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: Spanish (Galician) 🇪🇸
👨👩👧👧 Yield: 4 servings
Preparation: 20 minutes
Cooking: 10 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
If the octopus is purchased uncooked: put the octopus in a large saucepan. Fill the pot with cold water until it is enough to cover the octopus. Add with laurel. Put on high heat. Bring the water to a boil, then lower the heat to keep it simmering. Cook the octopus for 3 hours, then left to cool down in the cooking liquid.
Cook the peeled potatoes in a pan with boiling water with a little salt. Drain, cut into 5 mm slices and reserve.
Place the octopus for 13 minutes in stock prepared using the stock cube, laurel leaves and salt.
Remove with a skimmer. Drain well.
To serve, put the potato slices on a wooden base. Put pieces of octopus over or next to the potato slices. Sprinkle with coarse sea salt and paprika and a drizzle of oil. Add more paprika.