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.
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!
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What you will need:
- Octopus in Olive Oil
- 4 medium-sized potatoes
- Smoked paprika
- Salt
- Rosemary
- Olive oil
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!