Pulpo a la Gallega - Traditional Recipe Guide
Pulpo a la gallega is a Spanish classic that hails from the region of Galicia. With its tender octopus, velvety potatoes, and a sprinkle of smoky paprika, it’s a dish that’s both simple and exquisite. Read on to learn how to create this traditional delight at home.
Ingredients
1 octopus (2 to 3 kg)
1 kg of Galician potatoes
Coarse salt (to taste)
Sweet or spicy paprika (or a mix, depending on preference)
Extra virgin olive oil
Water
Step-by-Step Instructions
Preparing the Octopus
Tenderising the Octopus
To ensure the octopus is tender, you can either buy it frozen or freeze it yourself if purchased fresh. Freezing helps to tenderise the meat, making it more enjoyable.
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Defrost the Octopus
Remove the octopus from the freezer a day before cooking. Place it in the refrigerator to defrost slowly, ensuring you use a large pot or bowl to catch the liquid it will release.
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Clean the Octopus
Rinse the octopus under cold water to remove any impurities.
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Cook the Octopus
Bring a large pot of water to a boil (do not add salt). Once boiling, grab the octopus by the head and "scare" it by dipping it into the boiling water three times. This technique helps to set the skin so it doesn't peel off during cooking.
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Boil the Octopus
Boil the octopus for about 35-40 minutes over medium heat, depending on its size. For an octopus around 1.8 to 2 kg, 30-35 minutes should suffice. For larger octopuses, like the 3 kg one used here, boil for approximately 40 minutes. Occasionally poke the octopus with a fork to check for tenderness.
Preparing the Potatoes
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Peel and Cut the Potatoes
While the octopus is boiling, peel, wash, and cut the potatoes in half.
- Cook the Potatoes
Once the octopus is done, remove it from the pot and let it rest for a few minutes. In the same boiling water, cook the potatoes for about 15 minutes until tender. If you prefer the potatoes not to turn pinkish, you can cook them in a separate pot.
Serving the Dish
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Cut the Octopus
Using kitchen scissors, cut the octopus tentacles into 1 cm thick slices and dice the head into small pieces.
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Plate the Dish
Arrange the potatoes on a wooden plate as a base. Place the octopus slices on top.
- Season and Serve
Sprinkle coarse salt over the octopus and potatoes, dust with paprika (sweet, spicy, or mixed), and drizzle generously with extra virgin olive oil. For an extra touch of flavour, you can add a splash of the octopus cooking water.
There you have it—a perfectly seasoned pulpo a la gallega. Enjoy the vibrant red of the paprika, the glistening pearls of salt, and the rich aroma of olive oil. ¡Ñam!
Wine Pairing
A traditional Galician dish deserves to be paired with a fine Galician wine. Our recommended Albariños to complement your pulpo a la gallega are:
- Lagar Da Condesa Albarino 2020 White Wine
- Atlantis Albarino 2020 White Wine
- Immortalis Albarino 2018 White Wine
- Terras Gauda Rias Baixas 2020 White Wine
These wines are renowned for their crispness and slight floral notes, making them the perfect companion to the rich flavours of your pulpo a la gallega.
Ready to bring a taste of Galicia to your table? Follow our simple steps and enjoy an authentic culinary experience. If you loved this recipe, make sure to share it with fellow food enthusiasts and subscribe for more traditional delights!
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