Pulpo a la Gallega
Tender octopus slices served on buttery potato rounds, finished with smoky paprika, coarse salt, and bright parsley—simple ingredients turned deeply comforting. The technique focuses on gentle simmering for tender meat and a warm oil-paprika drizzle that transforms the dish.
2 lb octopus, cleaned
8 cup water
1 bay leaf
1 tbsp coarse sea salt
1 lb potatoes, peeled and cut into 1/2-inch slices
1 cup extra virgin olive oil
1 clove garlic, crushed
2 tsp smoked paprika
2 tbsp fresh parsley, finely chopped
1 tsp coarse sea salt (to finish)
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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