Galician-style Pasta with Octopus

Galician-style Pasta with Octopus is a variation of the more traditional “pulpo a la gallega” or “pulpo á feira”, a typical dish from Galicia in Spain, which usually involves cooked and sliced octopus, seasoned with paprika, coarse salt, and olive oil. I will therefore propose a recipe that blends the Spanish dish with the addition of pasta, as a true Italian chef would do when wishing to combine Mediterranean flavors.

Ingredients

• 300 g of pasta (rigatoni or linguine are ideal)
• 1 medium octopus (about 1 kg)
• 1 onion
• 2 bay leaves
• Coarse salt
• Sweet paprika
• Smoked paprika
• Extra virgin olive oil
• 2 cloves of garlic

Preparation

1. Start with the preparation of the octopus: clean it by removing the entrails and the beak. Rinse well under cold running water.
2. In a large pot, boil plenty of salted water with the peeled onion and bay leaves.
3. Perform the “scaring” of the octopus, i.e., immerse and lift the octopus three consecutive times in boiling water. This process helps to make the octopus flesh tender.
4. After the last immersion, leave the octopus to cook in the water for about 40-45 minutes, until tender, checking with a fork.
5. Drain the octopus and let it cool on a cutting board.
6. In the meantime, bring a pot of salted water to a boil to cook the pasta al dente, following the timing instructions on the package.
7. While the pasta is cooking, slice the cooled octopus into about one-centimeter pieces.
8. Sauté the garlic cloves with a drizzle of extra virgin olive oil in a large skillet and add the pieces of octopus to flavor for a few minutes. If you like, you can flambé the octopus with a little brandy.
9. Drain the pasta and add it to the octopus in the skillet. Toss everything together for a couple of minutes to blend the flavors.
10. Serve the pasta on warmed plates, sprinkling each portion with sweet paprika, smoked paprika, and a pinch of coarse salt. Finish with a generous drizzle of raw extra virgin olive oil.

Note: Traditionally, “pulpo a la gallega” is served on a wooden platter.

**### Trivia ** Octopus à la Galician is particularly appreciated during the “Festa do Polbo” which is celebrated in the city of Carballino, in Galicia, where thousands of visitors gather to enjoy this delicacy cooked according to local tradition. Incorporating the octopus into a pasta dish is a creative way to combine Galician tradition with the Italian love for pasta.