Pulpo gallego, or Galician-style octopus, is a popular tapa (appetizer) served all over Spain today. It originated in the northwestern Spanish region of Galicia, where octopus is a specialty.

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Preparation 

  • Prep Time - 5 mins
  • Cook Time - 5 min
  • Total Time - 10 mins
  • Servings: 4 people

Ingredients

  • 1 octopus leg
  • 4 large potatoes 
  • 1/4 cup olive oil
  • 1 dash paprika

Method

  • Cut tomatoes in half. Use a measuring teaspoon to scoop out watery seeds
  • Place tomato and remaining Topping ingredients in a bowl and gently toss to combine. 
  • Set aside for 5 to 10 minutes for the flavours to meld and the tomatoes to become juicy and soften slightly.
  • Brush each side of bread with oil then grill/broil until golden and crusty - about 3 minutes on each side.
  • Rub one side of the surface of the bread lightly with the garlic. 

Try It Out Yourself!

Spanish Octopus (Leg) Frozen - LeMed
Spanish Octopus (Leg) Frozen - LeMed
Spanish Octopus (Leg) Frozen - LeMed

Spanish Octopus (Leg) Frozen

$15.70
Orkide Pure Olive Oil 1L - LeMed
Orkide Pure Olive Oil 1L - LeMed

Orkide Pure Olive Oil 1L

$12.00