Pulpo a la Gallega

Savor the taste of Spain with Pulpo a la Gallega, a tender octopus dish seasoned with smoky paprika and drizzled with olive oil. Ideal for a festive gathering or a cozy weeknight dinner, this dish brings coastal flavors to your table.

• 1 kg octopus
• 2 liters water
• 2 medium bay leaves
• 1 tablespoon sea salt
• 1 teaspoon smoked paprika
• 3 tablespoons extra virgin olive oil
• 1 lemon lemon wedges

Method

1. 1

   In a large pot, bring the 2 liters of water to a boil and add the bay leaves and sea salt.

2. 2

   Once the water is boiling, carefully add the octopus to the pot. Boil it for about 30 minutes until tender.

3. 3

   After boiling, remove the octopus from the pot and let it cool slightly. Once cool, cut the tentacles into slices.

4. 4

   Preheat a grill or grill pan over medium-high heat. Lightly brush the grill grates with olive oil.

5. 5

   Grill the octopus slices for about 2-3 minutes on each side until they are nicely charred.

6. 6

   Remove the grilled octopus from the grill and drizzle with extra virgin olive oil and sprinkle with smoked paprika.

7. 7

   Serve the Pulpo a la Gallega warm with lemon wedges on the side for squeezing over the top.