Spanish Pulpo a la Gallega (Galician Octopus)
Pulpo a la Gallega, or Galician style octopus, is a culinary icon of Spain’s Galicia region, where seafood is prized and preparation is simple yet refined. This
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Cooking tools:
- Stockpot
- Stove
- Fork
- Cutting board
- Chef's knife
- Colander
- Serving platter
- Plate
- Measuring cup
- Measuring spoon
- Pot
Ingredients
- 1 large octopus (about 1.5 kg, cleaned)
- 3 bay leaves
- 1 large onion (peeled and halved)
- 4 large potatoes (peeled and sliced into 1/2-inch rounds)
- 1/4 cup extra virgin olive oil
- 1 tbsp Spanish sweet paprika (Pimentón de la Vera)
- Coarse sea salt to taste
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