Classic Pulpo Gallego
Pulpo gallego, one of the most famous tapas dishes from Spain's northwestern region of Galicia, features rounds of tender octopus topped with olive oil, salt, and Spanish smoked paprika.
Ingredients
- Salt
- Garlic
- Water
- Onion
Directions
If Using a Pressure Cooker: Place octopus in pressure cooker and add just enough water to cover. (Be sure to keep water level below pressure cooker's maximum fill line.) Add onion and garlic, if using, along with a couple of large pinches of salt. Close pressure cooker and bring to high pressure (12 to 15 psi). Once cooker has reached high pressure, cook for 15 minutes.