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Pulpo a la Gallega- Galician style octopus

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After my recipes of empanadas, tortilla and other, I decided to keep adding typical Spanish dishes as many of you are huge fans of this mediterranean cuisine.

Currently I am living in Barcelona and this city offers amazing variety of fresh food including seafood so when else should I take an advantage of it if not right now?

Even though “Pulpo a la Gallega” is a typical Galician dish from north area of Spain, it is quite popular all over the whole country and you can get the fresh octopus at any seaside place here in Spain. This recipe is absolutely gorgeous by its typical mediterranean taste and simplicity. It is usually served as “Tapas” which is kind of appetizer here in Spain and it is very easy to prepare. Only ingredients you need are just octopus, potatoes, olive oil and sweet paprika- so as I mentioned before, very simple 🙂

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Ingredients:

  • octopus (2 tentacles)
  • 3 larger poatoes
  • olive oil to drizzle
  • 2Tsp sweet paprika, to sprinkle
  • salt, to sprinkle

Instructions:

  • Cook the octopus in large pot of boiling water until soft (more or less 1hour). Remove from water, let it cool and cut it into bit-size chunks.
  • Meanwhile the octopus is being cooked, cook the potatoes in a large pot. When they are cooked, peel them and slice them into rounds.
  • Arrange potato slices on a serving plate and place the octopus on the top. Drizzle with olive oil, sprinkle sweet paprika and salt over top and serve.
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