Octopus à la Gallega | Wild Fork
Prepare octopus à la gallega with tender octopus, potatoes, olive oil, and smoked paprika for a simple yet stunning Spanish classic.
INGREDIENTS
Spanish Paprika
5-6 small golden Yukon potatoes
Flake salt
Extra Virgin Olive Oil
Chopped fresh parsley for garnish
Lemon, optional
LET'S GET COOKING!
Place the potatoes (skin-on) in salted boiling water and cook until tender but not too soft. Peel the potatoes carefully and slice ¼” thick. Keep warm.
Heat a small grill or saute pan and add sprinkle some olive oil over octopus. Place whole tentacle on grill or saute pan and quickly turn on all sides just to heat through.
(DO NOT OVERCOOK or it will be chewy.) 3) Place slices of potatoes in the bottom of a plate. Drizzle with olive oil and flake salt. Place the octopus tentacles on top of potatoes. Sprinkle with paprika and drizzle with olive oil. Garnish with chopped parsley.