Galician-Style Octopus or Pulpo a la Gallega is worth getting to know and mastering if you´re a true fan of this animal and, of Spain, of course. Moreover, the best version is the traditional one with nothing added, making it one of the most representative and best-known dishes in Spanish cuisine.
This recipe features ingredients such as the octopus itself, which many people regard as a super food, in addition to potatoes, paprika and olive oil. All these ingredients make up this exceptional dish, which never goes out of fashion. The result of this mixture is an intense flavor that varies in accordance with the type of paprika used. It goes without saying that if you´re a fan of cooking, you must know how to prepare this recipe.
A medium portion of between 200 g and 250 g of el Rey del Pulpo octopus.
Two bay leaves (optional).
Extra virgin olive oil.