John Myers
Pulpo La Gallega
The perfect pulpo la gallega recipe with a picture and simple step-by-step instructions.
- 750 g Squid (Octopus sp.) Fresh meat
- 500 ml Fish stock
- 5 piece Bay leaves
- 5 piece Potatoes
- 7,5 tbsp Extra virgin olive oil
- 1 tsp Fleur de Sel sea salt
- 2,5 tbsp Hot paprika powder
- Have the squid removed and cleaned by the fishmonger. Wash off well and bring to the boil in the cold fish stock covered with the bay leaves and simmer on a low heat for about 1 hour. Turn off the stove and let the octopus cool in the brew.
- Peel and cook the potatoes. Remove the squid, drain well and cut into 1 cm thick slices. Cut the boiled potatoes into 5 mm thick slices. Place these on a wooden plate and serve the squid on top. Drizzle with olive oil and sprinkle with salt and paprika.
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