Pulpo a la Gallega

Ingredients

• 1 kg octopus - preferably live or fresh
• 2 liters water - for boiling
• 1 tsp sea salt - for seasoning the water
• 2 tsp smoked paprika - preferably Pimentón de la Vera
• 100 ml extra virgin olive oil - for drizzling at the end
• 1 small lemon - cut into wedges for serving
• to taste fresh parsley - chopped, for garnish

Step-by-step instructions

1. In a large pot, bring the water to a rolling boil and add sea salt. Once boiling, submerge the octopus three times to curl the tentacles before fully immersing it in the pot. This technique helps create a tender texture.
2. Reduce the heat to a simmer and cook the octopus for about 45 minutes to 1 hour, until fork-tender. Remove the octopus and let it cool slightly before cutting it into bite-sized pieces.
3. Arrange the octopus on a serving platter. Drizzle generously with extra virgin olive oil, sprinkle with smoked paprika, and garnish with chopped parsley. Serve with lemon wedges on the side.

Serving suggestion

Serve the Pulpo a la Gallega at room temperature with crusty bread and a glass of Albariño wine for an authentic experience.

Nutrition per serving (estimated)

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