Pulpo a la Gallega
- Serves 2
- 1 tin of octopus
- 300 g of potatoes (about 2 potatoes)
- 2 bay leaves
- 2 cloves of garlic
- 1 teaspoon of smoked paprika
- Salt and olive oil, to taste
- Preparation
- Cook the potatoes with the bay leaves. Check the potatoes with a fork and take them out of the water before they are completely cooked through. Place them in a bowl full of cold water. When the potatoes are just warm, peel them and cut them into slices.
- In a saucepan, heat two tablespoons of the octopus olive oil with two crushed garlic cloves. Stir-fry for one minute. Remove the garlic.
- Place the potatoes on dinner plates. Top with the octopus cut into pieces. Finish off with a drizzle of olive oil and a pinch of salt and paprika.
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