Octopus
4-6
10 minutes
1 hour
Our Spanish octopus recipe, or pulpo a la gallega, will whisk you away to Spain’s sunny shores, where locals have enjoyed this classic dish for generations. Follow our cooking tips to guarantee tender octopus every time. Don’t forget the crusty white bread to mop up the delicious sauce.
Difficulty: medium
2-3 pound octopus, thawed if frozen, cleaned and trimmed