¡Pulpo a la gallega en olla rápida!

octopus

🥗Healthier: squid

💰Cheaper: canned tuna

Squid offers a similar texture, while canned tuna is more affordable.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth maintains flavor while reducing alcohol, and vinegar is a cost-effective substitute.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Regular paprika is lower in calories, and chili powder is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is budget-friendly.

Clean the octopus under cold water and remove the beak and ink sac.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until softened, about 5 minutes.

Stir in smoked paprika and red pepper flakes; cook for 1 minute until fragrant.

Pour in white wine and scrape the bottom of the pot to deglaze.

Add the octopus, bay leaves, and chopped tomatoes; stir to combine.

Cover and simmer on low heat for 40-50 minutes until tender, stirring occasionally.

Meanwhile, boil potatoes in salted water until fork-tender; drain and set aside.

Once the octopus is tender, add the cooked potatoes to the pot; mix gently.

Season with salt and black pepper to taste; simmer for an additional 5 minutes.

Remove from heat and garnish with chopped parsley and lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens