Pulpo a la Gallega

Name: Pulpo a la Gallega
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lb octopus, cleaned; 3 medium potatoes, boiled, sliced; ¼ cup olive oil; 2 tsp sweet paprika; 1 tsp sea salt, flaky

Galician-style octopus with paprika, olive oil, and sea salt on potato slices.

Total time: 1 hr 15 min
Prep: 30 min
Cook: 45 min
Serves: 4
Difficulty: Hard
Per serving: 260 kcal

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Ingredients

2 lb octopus, cleaned
3 medium potatoes, boiled, sliced
¼ cup olive oil Swap
2 tsp sweet paprika
1 tsp sea salt, flaky

Equipment

pot, knife

Method

Bring large pot of water to boil. Dip octopus 3 times to curl tentacles.
Simmer covered 35-40 min until tender.
Slice tentacles. Arrange on potato slices.
Drizzle with oil, sprinkle with paprika and sea salt.

Nutrition per serving

Calories: 260
Protein: 24g
Carbs: 16g
Fat: 10g

Protein 38%Carbs 26%Fat 36%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

spanish · octopus · galician · tapas · seafood · appetizer

Missing something?

Run out of an ingredient mid-recipe? These swaps come with ratios and notes:

Substitute for olive oil

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

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