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.
Total Time
1hr 20min
5.0
2 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
1
Large
Onion
, diced
•
1
Tbsp
Garlic Paste
•
1
cup
Olive Oil
•
3
cups
Small
Potatoes
, cooked, halved
•
1/3
cup
Fresh Cilantro
, chopped
•
3
cups
Baby Octopus
•
to taste
Sea Salt
•
1
Tbsp
Smoked Paprika
•
to taste
Lemons
Cooking Instructions
1.
Sauteé Onion (1) with Garlic Paste (1 Tbsp) in Olive Oil (1 cup).
2.
Add Potatoes (3 cups) and sauteé for another minute.
3.
Add Fresh Cilantro (1/3 cup).
4.
Add Baby Octopus (3 cups) and season with Sea Salt (to taste), saute for another minute or until octopus is heated through, remove from heat, add Smoked Paprika (1 Tbsp), stir, check/adjust seasoning.
5.
To serve, drizzle with fresh Lemons (to taste) and dust with more smoked paprika.
Nutrition Per Serving
CALORIES
713
FAT
57.8 g
PROTEIN
20.9 g
CARBS
28.0 g
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