1/2 Photos of Pulpo a la Gallega
If you've never tried octopus, this is a great way to start. Delicious, tender and mouthwatering. This is truly one of my favorite ways to eat octopus.
My Private Note
Units: US | Metric
- 1Fill a large soup pot with water, enough to submerge the octopus.
- 2Cut onion in half and add to water, along with the bay leaves.
- 3Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
- 4You are within your rights to use your culinary judgement on that particular point.
- 5hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
- 6Bring the water back to a boil and place the octopus in the water.
- 7This time we will leave it in there.
- 8Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
- 9Remove from water, and slice diagonally into rounds (ovals really).
- 10The slices should be about 1/2" thick.
- 11Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
- 12The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
- 13Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
- 14You may wish to garnish with chopped parsley.
Nutritional Facts for Pulpo a la Gallega
Serving Size: 1 (240 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 281.1
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.5 g
- Cholesterol 108.8 mg
- Sodium 528.7 mg
- Total Carbohydrate 26.7 g
- Dietary Fiber 2.9 g
- Sugars 2.0 g
- Protein 36.2 g