Pulpo a la Gallega

Pulpo a la Gallega, or Galician-style octopus, is a cherished Spanish dish that spotlights tender, flavorful octopus seasoned with smoked paprika and olive oil. The method involves tenderizing the octopus before grilling it to achieve a soft texture. Known for its savory and slightly smoky taste, this dish is a staple at Spanish festivals and gatherings. The simple yet harmonious combination of ingredients allows the natural seafood flavors to shine, offering a delightful culinary experience.

Ingredients

• 2 lb octopus, cleaned and tenderized
• 2 tsp smoked paprika
• 1 Tbsp sea salt
• 2 Tbsp olive oil

Instructions

1. Preheat the grill to medium-high heat, around 400°F (200°C).
2. Coat the octopus with olive oil, smoked paprika, and sea salt evenly.
3. Place the octopus on the grill and cook for about 15 minutes, turning occasionally, until it is thoroughly cooked and tender.
4. Once cooked, remove the octopus from the grill and allow it to rest for a few minutes.
5. Slice the octopus and arrange it on a serving platter.
6. Before serving, drizzle it with additional olive oil and a sprinkle of smoked paprika.

Keywords: Seafood, Grill, Festive, Main Course, Spanish

Spice Rack: Smoked Paprika, Sea Salt, Olive Oil

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