This time, we want to share a dish that is finger-licking good. Or rather, tentacle-licking good! Because who doesn’t love pulpo a la gallega or Galician style octopus? A very simple dish with very few ingredients that go together beautifully! And to go with it, our Sangre de Toro Blanco white wine. Bon appétit!
Start by heating water in a large pot. When it boils, you have to “scare” the octopus. This technique consists of taking the octopus by the head and plunging it in and out of the water 3 times, so it goes stiff and the skin doesn’t come off during cooking.
Then, leave it to cook for 40 minutes.
When it’s ready, leave it to stand for 4 minutes in the cooking water and then drain well.
Wash the potatoes and boil them for 20 minutes. Once cooked, peel and cut them into small chunks
Cut the octopus into slices and serve it on top of the potatoes on a wooden board.
Drizzle over a generous glug of olive oil, sprinkle with paprika and season with Maldon salt.
Uncork a bottle of Sangre de Toro Blanco and bo proveito!