Mama’s Pulpo a la Gallega

Simple, quick and satisfying. That is how I describe this (pulpo a la gallega) octopus dish. Serve this as an appetiser for a large meal, alongside some ‘Ensalada de Atún‘ and you have the perfect appetiser.

Ingredients

• 3KG Octopus *
• Pimenton Dulce ( Sweet Paprika)
• Olive Oil
• Sea Salt
• * Make sure your Octopus has thick tentacles.

Method

Begin by rinsing your octopus thoroughly under fresh water. Heat a large pan of water until you see it begins to simmer.

Grab your octopus by its head and dip it in and out of the hot water 3 times, carefully doing so as I do not want you to burn yourself. The aim is to cause the octopus’ flesh to heat up and tense without breaking the skin.

After doing so, drop your octopus into the pan and leave to boil for about 35 -40 minutes. The octopus should be soft and tender and not rubbery or tense, so make sure to check once in a while to be sure.

Remove the octopus from the pan and slice the tentacles thinly, in angles, spread them out onto a large dish and season with a generous amount of olive oil, pimenton dulce and a sprinkle of sea salt.

Mama’s Pulpo a la Gallega

Simple, quick and satisfying. That is how I describe this (pulpo a la gallega) octopus dish. Serve this as an appetiser for a large meal, alongside some ‘Ensalada de Atún‘ and you have the perfect appetiser.

Cook Time40 mins

Course: Main Course

Cuisine: Gibraltar, Mediterranean

Servings: 4

Author: Mama Lotties

Ingredients

• 3 KG Octopus *
• Pimenton Dulce Sweet Paprika
• Olive Oil
• Sea Salt
• * Make sure your Octopus has thick tentacles.

Instructions

• Begin by rinsing your octopus thoroughly under fresh water. Heat a large pan of water until you see it begins to simmer.
• Grab your octopus by its head and dip it in and out of the hot water 3 times, carefully doing so as I do not want you to burn yourself. The aim is to cause the octopus’ flesh to heat up and tense without breaking the skin.
• After doing so, drop your octopus into the pan and leave to boil for about 35 -40 minutes. The octopus should be soft and tender and not rubbery or tense, so make sure to check once in a while to be sure.
• Remove the octopus from the pan and slice the tentacles thinly, in angles, spread them out onto a large dish and season with a generous amount of olive oil, pimenton dulce and a sprinkle of sea salt.