Pulpo a la Gallega Recipe
Pulpo a la Gallega, or Galician-style octopus, is a traditional Spanish dish from Galicia notable for its tender octopus served with a blend of spices, olive oil, and potatoes. It’s a savory, simple yet delicious dish often enjoyed at celebrations and family gatherings.
Nutrition Values
How to Make Pulpo a la Gallega
- 1
Rinse the octopus under cold water.
- 2
In a large pot, bring water to a boil. Dip the octopus in the boiling water three times before submerging it completely to tenderize the meat.
- 3
Reduce the heat to low and simmer the octopus for about 40-50 minutes until it is tender.
- 4
Remove the octopus and let it cool slightly before slicing it into thin pieces.
- 5
Boil potatoes until they are fully cooked and tender.
- 6
Slice the potatoes and arrange them on a plate.
- 7
Place the sliced octopus on top of the potatoes.
- 8
