Pulpo a la Gallega (Galician Octopus)
Spanish · Mediterranean
Top Pick
STOVETOP
8/10
Tender boiled octopus sliced and served on a wooden board with smoked paprika, olive oil, and sea salt.
Why It Works
Dipping the octopus three times in boiling water before submerging tightens the skin so it holds together. Long gentle simmering converts the tough collagen to gelatin.
Key Ingredients
octopus
smoked paprika
extra virgin olive oil
sea salt
potatoes
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