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PULPO A LA GALLEGA

Pulpo a la Gallega is one of the most traditional tapas in Spain. We’ve made it easy, our octopus tentacles are already steamed in their own juices, so you can prepare this recipe in just a few minutes.
READY IN

25 mins

COOKING TIME

20 mins

PREP TIME

5 mins

SERVES

Serves 2

ingredients

  • 250g steamed octopus
OUT OF STOCK
  • 1 large potato
  • North and South olive oil
IN STOCK
  • Salt
IN STOCK
  • Smoked paprika
IN STOCK

Method:

  1. Start preparing the potatoes that you will you in the base. Boil the potato until it can easily be pierced with a fork, about 25 to 25 minutes.
  2. When ready, drain and rinse under cold water. Once cool, peel it and slice into 1cm thick rounds.
  3. Now prepare the octopus. Wash the juices off the tentacles and pat dry with kitchen paper.
  4. Slice the tentacles on the diagonal. The slices should be about ½cm thick.
  5. Heat up a grill or skillet to medium heat and wait until it becomes very hot.
  6. Add the slices of octopus and cook for a couple of minutes on either side, until they are slightly charred.
  7. Put the potato slices on a plate and place the octopus on top and toss in the oil, salt, and paprika.

ingredients

  • 250g steamed octopus
250g -
OUT OF STOCK
  • 1 large potato
  • North and South olive oil
IN STOCK
  • Salt
IN STOCK
  • Smoked paprika
IN STOCK
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