Pulpo a la Gallega
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Per portion
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For 4 portions
- Octopus 0.5 kg frozenOr: Pulpoas needed
- Potatoes waxy200 g
- Olive oil30 ml
- Paprika sweet½ tbsp
- Paprika smokedOr: Paprika powder¼ tsp
- Bay leaves1 Stk
- Iodized salt 0.25 tbsp coarseas needed
- Onions1 Stk
Step by step
- 1
Place frozen octopus in a large pot, then let thaw (tender meat).
- 2
Bring to a boil with plenty of water, bay leaf and a whole onion.
- 3
Dip octopus 3x briefly into the boiling water ('asustar'), then submerge fully.
- 4
Simmer 45 min over low heat until tender (test with a skewer).
- 5
Cook potatoes in the same water for 20 min until tender.
- 6
Slice potatoes, arrange on wooden boards.
- 7
Cut octopus into 1 cm thick slices, distribute over potatoes.
- 8
Sprinkle with coarse salt.
- 9
Generously drizzle with olive oil.
- 10
Dust with sweet and smoked paprika.
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