Pulpo à la Gallega

by Rachel Lim @ 02 Oct 2015

2.5 ltr water
400g onions, peeled and sliced
2 bay leaves
1 celery stalk
1 octopus (about 4.5 kg)

200g potatoes, roasted and sliced
60ml olive oil
2 tbsp rock salt
1 tbsp pimento dulce (sweet pepper powder)

Pour 2.5 liters of water into a saucepan and add in the sliced onions, bay leaves and celery stalk. Heat the mixture over a medium heat to a boil. Blanch the octopus in the boiling water for about 60 seconds. Repeat the same procedure for three times and then cover the saucepan with a lid. Reduce heat and simmer for about 45 minutes. Remove the cooked octopus and cut into slices.

Arrange the sliced roasted potatoes onto a paella pan and sprinkle with olive oil, rock salt and sweet pepper. Top with the sliced octopus and sprinkle with the same seasonings again. Serves 4

*This recipe is featured in September-October 2015 issue.

Pulpo à la Gallega

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