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How To Make Pulpo a la Gallega Galician-Style Octopus (Recipe Guide)

How To Make Pulpo a la Gallega Galician-Style Octopus (Recipe Guide)

Our full guide on How To Make Pulpo a la Gallega one of the most popular dishes in Spain, on the North in Galicia.

Pulpo a la Gallega, also known as Pulpo a Feira, is a traditional Spanish dish from Galicia. It features tender octopus served over boiled potatoes, drizzled with olive oil, and sprinkled with smoked paprika and coarse salt. Here’s a detailed recipe guide to making this delicious dish at home, along with tips and calorie information.

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How to Make Pulpo a la Gallega

Pulpo a la Gallega Recipe Ingredients

How To Make Pulpo a la Gallega Galician-Style Octopus (Recipe Guide)

2 lbs (900 g) octopus, cleaned
4 large potatoes, peeled and sliced into 1/2 inch thick rounds
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika (pimentón)
Coarse sea salt to taste
2 bay leaves (optional)
Lemon wedges (for garnish, optional)

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Step By Step How to Make Pulpo a la Gallega

Prepare the Octopus

If the octopus is frozen, thaw it completely. Freezing the octopus before cooking helps to tenderize it.
Rinse the octopus under cold water to remove any remaining debris.

How To Make Pulpo a la Gallega Galician-Style Octopus (Recipe Guide)

Cook the Octopus

Bring a large pot of water to a boil. Optionally, add two bay leaves for extra flavor. Hold the octopus by the head and dip it into the boiling water three times. This helps to curl the tentacles.

Submerge the octopus completely in the boiling water. Reduce the heat to a simmer and cook for 45-60 minutes, or until the octopus is tender. You can test the tenderness by inserting a fork into the thickest part of the tentacles; it should go in easily.

Cook the Potatoes

While the octopus is cooking, place the sliced potatoes in another pot and cover with cold water. Add a pinch of salt.
Bring the water to a boil and cook the potatoes until they are tender but not falling apart, about 15-20 minutes. Drain and set aside.

How To Make Pulpo a la Gallega Galician-Style Octopus (Recipe Guide)

Assemble the Dish

Once the octopus is tender, remove it from the pot and let it cool slightly. Cut the tentacles into 1/2-inch thick slices.
Arrange the potato slices on a serving platter. Place the octopus slices on top of the potatoes.

Season and Serve

Drizzle the olive oil over the octopus and potatoes. Sprinkle generously with smoked paprika and coarse sea salt.
Garnish with lemon wedges, if desired.

How To Make Pulpo a la Gallega Galician-Style Octopus (Recipe Guide)

Tips For Making Pulpo a la Gallega

Freezing the octopus before cooking helps to break down the muscle fibers, making it more tender. Dipping the octopus in boiling water three times helps to set the shape and prevent the skin from peeling off during cooking.

Be patient while cooking the octopus. It’s essential to cook it long enough to become tender. Pulpo a la Gallega is traditionally served warm or at room temperature, often with a slice of crusty bread.

How Many Calories Have Pulpo a la Gallega

Calories: Approximately 250-300 calories per serving (assuming 4 servings)

Octopus (2 lbs): Approximately 600 calories
Potatoes (4 large): Approximately 400 calories
Olive Oil (2 tablespoons): Approximately 240 calories
Smoked Paprika and Salt: Negligible calories

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