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Pulpo a la Gallega
Easy aperitif for seafood-lovers
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INGREDIENTS
1 | octopus |
| water |
| olive oil |
| coarse sea salt |
| sweet Hungarian paprika powder |
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PREPARATION
The octopus has to be very fresh, it's best to get it right out of the sea! Let them clean the octopus and beat it a little to make it more tender. In a big pot bring the water to a boil, let the octopus cook for about 40-60 minutes, depending on its size. Cut the tentacles in slices, if possible when still hot, and arrange them on a plate.
Sprinkle with olive oil and coarse sea salt, season with sweet Hungarian paprika powder.
Serve with fresh baguette.
Our wine suggestion:
A glass of crisp and chilled Sauvignon Blanc or Pinot Gris.
Our special hint:
Pulpo a la Gallega tastes best if served still luke-warm.
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© Julia Etter & Martin Kristen, 1997-2022
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