Octopus with potatoes is a very easy recipe that is as much part of the Italian tradition as the Spanish one.
Having spent two years of my career in Spain today I wanted to present this simple recipe to prepare but very tasty. The original name in Spanish is Pulpo a la Gallega (Galician-style octopus).
Pulpo a la Gallega is prepared with simple ingredients such as: high-quality extra virgin olive oil, sea salt , new potatotes and Spanish paprika.
How to prepare the octopus?
I wrote an article a few months on how to cook the perfect octopus, just click this link to learn some important tricks on cooking octopus.
When the octopus is cooked to perfection, just follow these 3 simple steps:
1 Cut the cold octopus into pieces of about 2 cm.
2 Cut the boiled new potatoes into slices about 1 cm thick.
3 Arrange the potatoes on a plate and season with sea salt and extra virgin olive oil.
4 Arrange the boiled new potatoes on a plate and season with sea salt and extra virgin olive oil.
5 Cover the potatoes with the chopped octopus.
6 Season with sea salt, extra virgin olive oil and a sprinkle of pimentón “Spanish paprika “.
7 The Pulpo a la Gallega is ready and can be served cold or slightly warm.
Published by Cristian Marino
I am a chef with a passion for writing.
View all posts by Cristian Marino
One Comment Add yours
I saved the recipe