Pulpo a la Gallega
Author: Liz Bokisch
Prep time:
Cook time:
Total time:
Serves: 8-10
Tip: To tenderize the octopus, freeze, defrost and refreeze 1 or 2 times! This is the way Markus's Tio Lluis always does it!
Ingredients
- One medium sized Octopus (Pulpo)
- 4-5 small Yukon Gold Potatoes
- 3-4 Bay Leaves
- Pimentón de la Vera Picante or Dulce (You can substitute Paprika)
- Sea Salt
- 1 Tbsp Peppercorns
Instructions
- Boil a pot of water, bay leaves, salt and peppercorns.
- Add potatoes, bring back to boil and add the pulpo.
- Remove potatoes when done (about 20 min).
- Remove pulpo when done (about 1 hr). Test for doneness by inserting knife.
- Arrange the potatoes on a platter with a piece of sliced octopus.
- Sprinkle with salt and Pimentón de la Vera.
- Drizzle with olive oil.
- Serve either on a platter or on individual spoons for bite sized tapa.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
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