Pulpo A La Gallega Recipe

Time1h 10m

Serves4

Galician octopus tentacle served with paprika & mashed potatoes

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Ingredients

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1
Boiling the Octopus
In a large pot, bring 3 liters of water to a boil and add 2 tablespoons of salt. Grasp the octopus by the head and dip it into the boiling water three times to curl the tentacles. Then, fully submerge the octopus in the boiling water.
2
Cooking the Octopus
Reduce the heat to a simmer and cook the octopus for about 40-50 minutes, or until tender. Check for doneness by piercing the thickest part of the tentacle with a fork.
3
Cooling and Slicing
Once cooked, remove the octopus from the pot and let it cool slightly. Once cool enough to handle, slice the tentacles into bite-sized pieces.

4
Boiling the Potatoes
Peel and cut the potatoes into quarters. Place them in a pot of salted water (1 teaspoon of salt) and bring to a boil. Cook for about 20 minutes or until tender.
5
Mashing the Potatoes
Drain the potatoes and return them to the pot. Add the butter and milk. Mash with a potato masher until smooth and creamy. Adjust seasoning with additional salt if necessary.

6
Plating the Dish
On a serving plate, create a bed of mashed potatoes. Arrange the sliced octopus on top of the potatoes.
7
Adding Flavor
Drizzle the olive oil over the octopus and sprinkle with paprika for a touch of flavor and color.
8
Serving
Serve immediately while warm, enjoying the combination of tender octopus and creamy mashed potatoes.