Pulpo a la Gallega or Boiled Octopus with Potato

Pulpo a la Gallega is perfect for impressing guests at home, pairing beautifully with a chilled glass of white wine or a light rosé, and makes for a memorable start to any Mediterranean-inspired meal.

Course: Appetizer

Cuisine: Mediterranean

Servings: 2

Ingredients

1 Sashimi grade octopus 1 tentacle
1 Potato Slightly smaller than the size of a fist
2 tbsp Extra virgin olive oil
2 tsp Smoked Paprika
1 tsp Salt
Chopped parsley for garnish Optional

Instructions

Cook the potato: Peel the potato and remove any eyes. Place it in a pot of water, cover, and bring to a boil. Lower the heat and simmer for 20–25 minutes, or until tender. Remove from the pot and allow to cool slightly.
Cook the octopus: Bring a fresh pot of water to a gentle boil. Reduce the heat to low and poach the octopus for 1 minute.
Slice the potato: Cut the cooled potato into 5 mm slices and arrange neatly on a serving plate.
Slice the octopus: Cut the octopus into 3 mm slices and layer them over the potato.
Finish and garnish: Drizzle with extra virgin olive oil, sprinkle with paprika and salt evenly, and garnish with chopped parsley if desired.
Serve immediately.

Notes

I recommend using La Chinata Smoked Paprika Powder (Sweet).

I used Dolmen Fleur Smoked Sea Salt that I got from Euraco FineFood