Galician Octopus

Galician Octopus, or Pulpo a la Gallega, is a traditional Spanish dish from the Galicia region. It’s known for its simplicity and the way it highlights the flavor of the octopus. Here’s a classic recipe to make it:

Galician Octopus (Pulpo a la Gallega)

Ingredients:

• 1 large octopus (about 2-3 pounds), cleaned
• 2 bay leaves
• 1 teaspoon paprika (preferably smoked paprika)
• 1 teaspoon coarse sea salt
• 1/4 cup olive oil (plus extra for drizzling)
• Optional: 1 large potato, peeled and sliced into rounds

Instructions:

1. Prepare the Octopus:
   • Bring a large pot of water to a boil. Add the bay leaves.
   • Carefully add the octopus to the boiling water. To tenderize the octopus, you can “shock” it by dipping it in and out of the boiling water three times before fully submerging it. This helps the tentacles curl beautifully.
   • Reduce the heat to a simmer and cook the octopus for about 45-60 minutes, or until it’s tender. The cooking time can vary depending on the size and freshness of the octopus. Check for tenderness by piercing a tentacle with a fork; it should go in easily.
2. Prepare the Potatoes (Optional):
   • If using potatoes, cook them in a separate pot of boiling salted water until tender, about 10-15 minutes. Drain and set aside.
3. Slice the Octopus:
   • Once the octopus is tender, remove it from the pot and let it cool slightly.
   • Slice the octopus into bite-sized pieces or rings. You can also slice the tentacles into smaller sections if you prefer.
4. Assemble the Dish:
   • Arrange the sliced octopus (and optional potato slices) on a serving platter.
   • Drizzle with olive oil and sprinkle with paprika and coarse sea salt.
5. Serve:
   • Serve immediately, ideally with a side of crusty bread to soak up the delicious oil and seasoning.

Enjoy your Galician Octopus! It’s a dish that celebrates the natural flavors of the octopus with minimal fuss.