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RECIPE
9 INGREDIENTS5 STEPS1HR 20MIN

Galician Style Octopus

5.0
2 Ratings

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Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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This was a dish that I enjoyed in a much simpler version on a daily base, “Pulpo a la Gallega” was simply octopus cooked until tender, then doused with olive oil and sprinkled with sea salt and smoked paprika. My version contains the basic ingredients – pulpo, olive oil, sea salt and smoked paprika, but then, onions, potatoes, garlic, chilies and cilantro are added. And there you have it – pulpo heaven on earth.
1HR 20MIN
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1
Large  Onion , diced
1 Tbsp
Garlic Paste
1 cup
3 cups
Small  Potatoes , cooked, halved
1/3 cup
Fresh Cilantro , chopped
3 cups
Baby Octopus
to taste
to taste

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Nutrition Per Serving

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CALORIES
713
FAT
57.8 g
PROTEIN
20.9 g
CARBS
28.0 g

Cooking Instructions

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Step 1
Sauteé Onion (1) with Garlic Paste (1 tablespoon) in Olive Oil (1 cup).
Step 2
Add Potato (3 cup) and sauteé for another minute.
Step 3
Add Fresh Cilantro (1/3 cup).
Step 4
Add Baby Octopus (3 cup) and season with Sea Salt (to taste), saute for another minute or until octopus is heated through, remove from heat, add Smoked Paprika (1 tablespoon), stir, check/adjust seasoning.
Step 5
To serve, drizzle with fresh Lemon (to taste) and dust with more smoked paprika.

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Nutrition Per Serving
Calories
713
% Daily Value*
Fat
57.8 g
74%
Saturated Fat
8.1 g
40%
Trans Fat
0.0 g
--
Cholesterol
178.9 mg
60%
Carbohydrates
28.0 g
10%
Fiber
3.2 g
11%
Sugars
1.6 g
--
Protein
20.9 g
42%
Sodium
758.0 mg
33%
Vitamin D
--
--
Calcium
8.5 mg
1%
Iron
1.2 mg
7%
Potassium
66.7 mg
1%
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