Pulpo alla gallega

Pulpo alla gallega is a traditional Spanish dish whereby you first boil the octopus for about 1.5 hour with white wine, chili pepper, onion, lemon and parsley. After that you let it cool a bit and then cut the octopus in little parts. You then fry the octopus in some olive oil and you sprinkle smoked paprika on top.  You eat it with some boiled potato slices, some extra lemon and a nice glass of wine.

It was fun creating the pictures of the ingredients and you can imagine what we had for dinner….