Pulpo a la Gallega

Pulpo a la Gallega, or Galician-style octopus, is a traditional Spanish dish that originated in the northwestern region of Galicia. It’s a simple and flavorful dish that consists of tender octopus, cooked and seasoned with olive oil, salt, and smoked paprika. Here’s a recipe you can try at home:

Ingredients:

• 2 lb fresh or frozen octopus
• 1 onion, quartered
• 1 lemon, halved
• 4 garlic cloves, peeled
• 1 bay leaf
• 1 tbsp coarse sea salt
• 1 tbsp smoked paprika
• 1/4 cup extra-virgin olive oil

Instructions:

1. If using fresh octopus, rinse it thoroughly and remove the beak and eyes. If using frozen octopus, thaw it completely in the fridge overnight.
2. In a large pot, bring enough water to cover the octopus to a boil. Add the onion, lemon, garlic, bay leaf, and sea salt to the pot.
3. Submerge the octopus in the boiling water, using a wooden spoon to dip it in and out three times. This helps to tenderize the octopus and gives it a firm texture.
4. Reduce the heat to low, cover the pot, and let the octopus simmer for 45-60 minutes, until it’s tender when pierced with a fork.
5. Remove the octopus from the pot and let it cool for 10 minutes. Then, cut it into bite-sized pieces.
6. Arrange the octopus pieces on a serving plate and sprinkle them with smoked paprika. Drizzle with extra-virgin olive oil and serve hot.

Pulpo a la Gallega is often served with boiled potatoes and crusty bread, and can be enjoyed as a tapa or a main course. It’s a delicious and unique dish that’s sure to impress your guests.