Galician Pulpo and Potatoes with Pimentón

Pulpo Potatoes

Galician Pulpo and Potatoes with Pimentón
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Galicia, in the northwest corner of Spain, is known for its abundant seafood dishes. Pulpo (octopus) is a favorite of the region, and can be found in almost every tapas bar you enter – and it’s a good bet that the first tapa you’ll be served is the traditional Pulpo and potatoes with pimentón (Spanish paprika). This recipe is a perfect example of how good quality ingredients can make a simple dish spectacular.
Galician Pulpo and Potatoes with Pimentón
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Galicia, in the northwest corner of Spain, is known for its abundant seafood dishes. Pulpo (octopus) is a favorite of the region, and can be found in almost every tapas bar you enter – and it’s a good bet that the first tapa you’ll be served is the traditional Pulpo and potatoes with pimentón (Spanish paprika). This recipe is a perfect example of how good quality ingredients can make a simple dish spectacular.
Ingredients
Servings:
Units:
Instructions
  1. Boil potatoes whole, until cooked through (when knife goes through potato easily).
  2. When done, run cold water over potatoes briefly, then slice in rounds and spread out on a large dish.
  3. Open tins of pulpo and drain, then cut any larger pieces to bite size and arrange over potatoes.
  4. Drizzle olive oil over all and sprinkle with pimentón. Serve immediately.
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