Pulpo a la Gallega

Pulpo a la Gallega

Have you been craving Pulpo a la Gallega since your last trip to Spain? Does it seem too daunting to make yourself? Learn how to make this traditional Galician dish the La Barca way. This Pulpo a la Gallega will only take 30 minutes! This recipe removes all the hassle and cuts cooking time in half. Taste authentic Spanish flavors in this fun dish.

Pulpo a la Gallega

What is Pulpo?

Pulpo is Spanish for octopus! Pulpo a la Gallega is a very traditional Galician dish that is usually eaten as tapas. Its main ingredients are simply boiled potatoes, octopus, rosemary, and paprika. While this dish usually can be quite labor-intensive, our methods are much simpler and quicker!


What you will need:

How to make Pulpo a la Gallega:

1. Wash and peel each potato and cut them into round disks.

2. In a large pot, boil some water with salt and drop the potatoes in.

3. Once the potatoes are cooked through, take them out of the pot and dry them with a paper towel.

4. In a frying pan, add olive oil and set it to a medium heat. Place the potatoes and rosemary in the pan until the potatoes reach a nice golden-brown color. Once complete, place the potato disks on a plate.

5. Then, open your La Barca Octopus in Olive Oil and place it in the pan. Let the octopus gather a nice crisp, and then, top the potato disks with the octopus.

6. Once plated, sprinkle paprika and enjoy!


¡Buen provecho! 

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