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
If using whole octopus, cut off the octopus head and discard or keep for another use.
If using raw octopus, bring a large pot of water to a boil. Dip the octopus into the water for 20 seconds and then remove. Repeat another two times until the tentacles start to curl up. Submerge the octopus in the water and cook at a steady boil until tender, 40-45 minutes; top up the water with more boiling water as needed. Remove the octopus from the water and let it drain in a large colander set in the sink.
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