Pintxo De Pulpo A La Gallega Recipe
Spanish octopus skewer, potato, paprika, Arbequina
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Potatoes
Wash and peel the potatoes. Cut them into small cubes (about 1 inch each).
- 2
Boil the Potatoes
In a pot of salted boiling water, add the potato cubes and cook for about 10-12 minutes until tender but firm. Drain and let them cool.
- 3
Cook the Octopus
In a large pot, bring water to a boil. Add the octopus and cook for about 30-40 minutes until tender. Remove from heat and let it cool slightly.
- 4
Cut the Octopus
Once cooled, cut the octopus into bite-sized pieces (about 1-2 inches).
Assembly
- 5
- 6
Drizzle with Olive Oil
Place the skewers on a serving plate and drizzle with Arbequina olive oil.
- 7
Season with Paprika and Salt
Sprinkle smoked paprika and sea salt over the skewers.
- 8
Garnish
Finely chop the fresh parsley and sprinkle over the skewers for garnish.
