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Octopus & Potato Salad (Pulpo A La Gallega)

4 faves | 2 recommends
Uploaded by: Emanuela Municchi

Comments

I added in chopped up chorizo. It was great! I didn't have parsley, and only had Idaho potatoes on hand which was quite disappointing - I think fingerling, new potatoes, or even Yukon gold would have made a world of difference.
Jessica Dan   •  8 May   •  Report
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Ingredients

1 small onion, peeled and halved

1 bay leaf

A 4-pound octopus; or two 2-pound octopuses, thawed if frozen

1 1/2 pounds new potatoes or fingerling potatoes, boiled and peeled

Extra virgin olive oil

Pimenton de la Vera (see Note)

Coarse sea salt, such as gray salt

1 tablespoon chopped Italian parsley

Lemon wedges (optional)

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