Ingredients
For 4 servings. All ingredients are generic, never brand names.
- Octopus1.5 kg
- Potatoes600 g
- Smoked paprika (dulce and picante)2 tsp
- Olive oil6 tbsp
- Coarse salt1 tsp
Method
- BoilDip octopus three times, then boil 40 minutes; rest.
- ServeSlice onto boiled potatoes; dress with oil, paprika and salt.
Nutrition per serving
| Calories | 605 kcal |
|---|---|
| Protein | 59.4 g |
| Carbohydrates | 34.3 g |
| Fat | 24.3 g |
| Fibre | 3.6 g |
| Sugar | 1.2 g |
| Sodium | 1462 mg |
| Saturated fat | 3.6 g |
| Serving size | about 550 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Shellfish. Use halal-certified meat and poultry.
Quick answers
How long does Pulpo a la Gallega take to make?
About 1 h in total: 10 min of preparation and 50 min of cooking.
How many calories are in Pulpo a la Gallega?
About 605 kcal per serving, with 59 g of protein. The recipe makes 4 servings of about 550 g each.
Which allergens does Pulpo a la Gallega contain?
Based on its ingredients it contains Shellfish. Always check the labels of packaged ingredients.
Where is Pulpo a la Gallega from?
Pulpo a la Gallega is a main course from Spain. Galician octopus with potatoes, paprika and olive oil.