Pulpo a la Gallega

Easy aperitif for seafood-lovers





olive oil

coarse sea salt

sweet Hungarian paprika powder


The octopus has to be very fresh, it's best to get it right out of the sea! Let them clean the octopus and beat it a little to make it more tender. In a big pot bring the water to a boil, let the octopus cook for about 40-60 minutes, depending on its size. Cut the tentacles in slices, if possible when still hot, and arrange them on a plate.

Sprinkle with olive oil and coarse sea salt, season with sweet Hungarian paprika powder.

Serve with fresh baguette.

Our wine suggestion:
A glass of crisp and chilled Sauvignon Blanc or Pinot Gris.

Our special hint:
Pulpo a la Gallega tastes best if served still luke-warm.