Pulpo a la Gallego
First tried this dish over 25 years ago, when holidaying in Fuerteventura – I’ve been hooked ever since! People are often squeamish about eating Octopus but when cooked right there are few fruits from the ocean which can compete with it. The dish is very popular across Spain and is so simple to prepare and sublime to eat. I’ve taken a slightly different take by accompanying it with crisp roasted potatoes (normally boiled), which the pieces of cooked octopus rest upon.
Servings:
Ingredients
- 1000 grams Octopus approx 1 mollusc (£10.00)
- 10 grams Paprika 2 teaspoons (£0.17)
- 10 grams Salt coarse sea salt preferably (£0.01)
- 30 ml olive oil (£0.15)
- 1 cloves garlic (£0.03)
- 1 whole Onion (£0.13)
- 5 grams Black pepper teaspoon (£0.16)
- 3 grams Bay leaf teaspoon (£0.70)
- Roasted potatoes in thyme and garlic
- 450 grams Potatoes (£0.32)
- 5 grams Thyme teaspoon (£0.22)
- 2 cloves garlic (£0.06)
- 13 ml olive oil tablespoon (£0.07)
- 5 grams Salt teaspoon (£0.01)
- 5 grams Black pepper teaspoon (£0.16)
| Recipe Cost: |
| Serving Cost: |
Prep Time: 5 minutes
Cook Time: 45 minutes
- Heat a saucepan of water, add peppercorns, bay leaf, garlic and onion. Once the water is boiling throw in the octopus, and cover. Reduce heat and cook for 45 minutes.
- Peel and slice potatoes (about 5mm thick). Mix with chopped garlic, thyme, salt and pepper and olive oil. Transfer to a baking tray and cook in oven at 175 degrees until golden brown turning once, then remove from oven.
- Once the octopus is cooked, strain and allow to cool for 5 minutes in cold water.
- Discard head and chop the octopus into bite size pieces.
- Add to a bowl then mix In paprika, olive oil and sea salt.
- Lay the cooked potatoes on a plate and dress them with the octopus pieces on top.
- Serve immediately with other selected tapas dishes.
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