SPANISH OCTOPUS (PULPO A LA GALLEGA)

Bring a large pot of salted water to a boil.

Add the octopus to the boiling water and cook for about 30-40 minutes, or until tender.

While the octopus is cooking, peel and cut the potatoes into thick slices.

In a separate pot, boil the potato slices until tender, about 15-20 minutes.

Once the octopus is cooked, remove it from the pot and let it cool slightly before slicing it into bite-sized pieces.

On a serving platter, arrange the potato slices and top them with the sliced octopus.

Drizzle the olive oil over the octopus and potatoes.

Sprinkle the smoked paprika, sea salt, and black pepper over the dish.

Garnish with chopped parsley and serve with lemon wedges on the side.

Equipment Needed

Spice Level:

Dietary