Pulpo A La Gallega Recipe
Spanish octopus, olive oil, pimentón dulce, salsa macha, sea salt, potatoes
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Ingredients
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Octopus
Potatoes
Seasoning & Finish
Method
Octopus
- 1
Clean and tenderize
If using fresh octopus, rinse under cold water, remove beak and eyes if present. To tenderize, freeze and thaw the octopus once beforehand or pound gently with a rolling pin. If using frozen, thaw in refrigerator overnight.
- 2
Prepare poaching liquid
In a large heavy pot, add 2 liters water, 1 tablespoon sea salt, bay leaf and peppercorns. Bring to a rolling simmer (do not boil vigorously).
- 3
Scalding technique and simmer
Holding the octopus by the head, lower tentacles into simmering water three times, each time lifting it out as the tentacles curl (this helps set the skin). Then fully submerge the octopus, reduce heat to maintain a gentle simmer, cover partially and cook until tender — about 35–50 minutes for a 1 kg octopus (test by inserting a skewer into the thickest part of a tentacle; it should meet little resistance).
- 4
Rest
When tender, remove octopus from pot and let rest on a cutting board for 10 minutes. Reserve 1/2 cup (120 ml) of the octopus cooking liquid to moisten potatoes or the sauce if needed.
Potatoes
- 5
Cook potatoes
While the octopus cooks, place potatoes whole (if small) or halved (if larger) in a medium pot. Cover with cold water, add 1 tablespoon sea salt, bring to a boil and simmer until fork-tender, about 15–20 minutes depending on size. Drain and keep warm.
- 6
Slice potatoes
When cool enough to handle, slice potatoes into 1/2 cm (about 1/4 inch) thick rounds and arrange on a serving platter or individual plates as a base for the octopus.
Seasoning & Finish
- 7
Slice octopus
Using a sharp knife, slice the octopus tentacles into 1 cm (about 1/2 inch) thick rounds. If the head is tender and desired, slice and include.
- 8
Prepare paprika-olive oil
Warm 4 tablespoons of extra-virgin olive oil gently in a small saucepan over low heat (do not let it smoke). Remove from heat and stir in the 2 teaspoons pimentón dulce; let steep for 1–2 minutes to release aroma, then strain or leave solids in for rustic texture. This creates the classic pimentón oil.
- 9
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- 11
