There are endless variations in the ways in which “Pulpo a la Gallega” can be made, ranging from the simple to the more luxurious, with all sorts of condiments, spices and different vegetables added depending on tastes. Having said that the one ingredient that shouldn’t be substituted if at all possible is the right type of octopus. Fresh octopus needs to be tenderised before cooking by pounding it heavily to avoid the dish becoming rubbery. However, we are offering a wide range of ready cooked octopus legs which will save you time and will provide you the perfect texture and taste. Other than this there are no absolutes, so experiment and enjoy! Click on the hyperlinks in the recipe below to find the perfect ingredients on our website.
- Bring a large pot of water to the boil with a pinch of salt, when the water begins to boil you need to add the potatoes between 15 to 20 minutes on a medium heat. Once the cooking time is complete, allow the potatoes to rest for a few minutes and drain onto a serving platter.
- Whilst you cooking the potatoes, add the octopus towards the end to warm through. Allow them to cool down slightly.
- To serve the dish, cut the octopus tentacles and potatoes into ½ an inch-thick slices. Pulpo a la gallega is traditionally served in a wooden plate with a base of sliced potatoes, topped with slices of octopus. Season generously with sea salt, smoked paprika and a good drizzle of quality extra virgin olive oil.
- Pulpo a la Gallega tends to be paired well with a young wine, ideally slightly chilled.