CANNED GALICIAN OCTOPUS

Today I am going to tell you how to prepare one of the most delicious dishes of the Spanish cuisine: Pulpo a la Gallega – Galician Octopus.

However Pulpo (Octopus) can be a bit expensive, and it is not easy to cook it properly, so we are going to cheat a bit. We are going to cook Canned Galician Octopus.

Ingredients: Virgen extra olive oil, potatoes, salt, paprika and octopus or pota (another kind of cephalopods) tins.

We peel the potatoes, cut them in small squares and boil them in salted water (about 15 minutes). Once they are boiled we let them cool down. It takes about 5 minutes.

We put our boiled potatoes in a serving tray. We open the tins and put the contents on top of the potatoes (or on the side if we like it better), and we put some olive oil on top of the potatoes and pulpo so they don’t get dry. Then we sprinkle (generously) the paprika on top of all the ingredients.

You can serve it as a “ración” or as small tapas. Either way your friends are going to think that you have spent the whole day cooking. Easy, delicious and leaves your guests very impressed!