Galicia
Pulpo a la gallega
Galician-style octopus on potatoes with coarse salt, pimentón and plenty of olive oil
90 min·4 servings
octopus
An eight-armed cephalopod with firm flesh that turns tender after long cooking, with a mild, slightly sweet taste of the sea.
Octopus is sold at well-stocked fish counters, in Spanish, Portuguese or Greek shops, and frozen in many supermarkets. Frozen octopus is perfectly suitable, since freezing loosens the fibres and makes the flesh more tender.
Substitute:
Squid comes closest in flavour, but it cooks in a few minutes and never becomes as dense and succulent as octopus. For dishes where octopus is the main feature, there is no equivalent substitute.
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