Pulpo Gallego Recipe

Time1h 10m

Serves4

Make Pulpo Gallego Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Clean the Octopus
Rinse the octopus under cold water, removing any debris or sand. If it has not been cleaned, remove the beak and any internal organs.
2
Boil the Octopus
In a large pot, bring water to a boil. Optionally, add bay leaves for extra flavor. Carefully lower the octopus into the boiling water. Cook for about 30-40 minutes until tender. You can test for doneness by piercing the thickest part with a fork.
3
Cool and Cut
Once cooked, remove the octopus from the pot and set it aside to cool. Once cool, slice into bite-sized pieces.

4
Boil the Potatoes
In the same pot of boiling water (or a separate one), add the medium potatoes. Cook for about 20-25 minutes until tender. Test with a fork. Once cooked, drain and let them cool slightly.
5
Slice the Potatoes
Peel the potatoes and slice them into thick rounds.

6
Assemble the Dish
On a large serving plate, arrange the potato slices in a circular pattern. Place the octopus pieces on top of the potatoes.
7
Season and Garnish
Drizzle the olive oil over the octopus and potatoes. Sprinkle with paprika, sea salt, and chopped fresh parsley. Optionally, add red pepper flakes for extra heat.
8
Serve with Lemon
Cut the lemon into wedges and serve alongside the dish for squeezing over the pulpo gallego.