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Main course · Spanish

Galician Paprika Octopus (Pulpo a la Gallega)

55 min Serves 4 ~287 kcal/serving ~£11.50 (£2.88/serving) Dairy-freeGluten-freePescatarian

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Ingredients

  • 500 g prepared octopus, cut into chunks
  • 500 g baby new potatoes, halved
  • 2 tsp sweet smoked paprika
  • 3 tbsp extra virgin olive oil
  • 1 bay leaves

Nutrition (per serving)

Calories
287 kcal
Protein
20.9 g
Carbohydrate
22.2 g
of which sugars
1.4 g
Fat
11.9 g
of which saturates
1.8 g
Fibre
2.3 g
Salt
0.74 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the new potatoes in a large pan of salted boiling water with the bay leaf for 15-18 minutes until tender, then drain and slice thickly.

  2. 2

    Meanwhile, heat a dry frying pan over a high heat and sear the octopus chunks for 2-3 minutes until lightly charred and heated through.

  3. 3

    Arrange the potato slices on a platter and top with the octopus.

  4. 4

    Drizzle generously with the extra virgin olive oil and dust heavily with the smoked paprika.

  5. 5

    Season with a little salt and serve warm.

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