Galician Octopus with Smoked Paprika

Pulpo a la gallega, the dish served at every fair in Galicia: whole octopus simmered until tender enough to cut with a spoon, snipped into thick coins and finished with nothing more than smoked paprika, coarse salt and good olive oil. The flesh is soft and sweet with a lightly chewy edge. Serve warm with a crisp white wine.

Prep

15 min

Cook

1 hr 15 min

Total

1 hr 30 min

Serves

6

Level

Medium

Cuisine

Spanish