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    You are in: Home / Recipes / Pulpo a la Gallega Recipe
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    Pulpo a la Gallega

    Pulpo a la Gallega. Photo by Creep

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    canarygirl's Note:

    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.

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    Units: US | Metric


    1. 1
      Fill a large soup pot with water, enough to submerge the octopus.
    2. 2
      Cut onion in half and add to water, along with the bay leaves.
    3. 3
      Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
    4. 4
      You are within your rights to use your culinary judgement on that particular point.
    5. 5
      hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
    6. 6
      Bring the water back to a boil and place the octopus in the water.
    7. 7
      This time we will leave it in there.
    8. 8
      Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
    9. 9
      Remove from water, and slice diagonally into rounds (ovals really).
    10. 10
      The slices should be about 1/2" thick.
    11. 11
      Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
    12. 12
      The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
    13. 13
      Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
    14. 14
      You may wish to garnish with chopped parsley.

    Ratings & Reviews:

    • on January 14, 2005


      Great dish. I used the cork method and the meat was as tender as a medium rare steak and just as flavirful. My variation is to roast potato slices instead of boiling and to add a bit of red pepper flakes.

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    • on October 21, 2010

      Great recipe! I liked the red pepper flakes idea too. My twists: sprinkle with a few sliced black olives and capers... Boil the potatoes separately in chicken stock. Throw in a few slices of red bell pepper, previously sauteed in olive oil... YUM!
      I'll upload pics soon :-)

      person found this review Helpful. Was this review helpful to you? Yes | No


    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

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