Prepping pulpo for a holiday bbq with friends ? So easy since I discovered #mgourmetdeliteca at the #salcedomarket! Their prepared pulpo is already cooked and tenderized. I just heat, then toss with the best extra virgin olive oil I can muster and pimenton de La Vera...instant #picapica!! ??? For another way to prepare pulpo check out my pulpo y garbanzos #ontheblognow with the working link on my profile ???? #mgourmet #80breakfasts #80breakfastscooks #f52grams #feedfeed #eeeeeats #thekitchn #huffposttaste #lifeandthyme #pepperph #yummyph #whosayspicapicaanymore #titaswhopicapica
Recipe Intro From feedfeed
Holiday, Good For A Crowd, Side Dish
Here is a recipe for the Spanish-style Pulpo I made as an appetizer for a holiday bbq with friends. Preparing octopus (pulpo) is a long process so I buy my pulpo from a trusted supplier locally who has already tenderized and cooked it. This is a super simple recipe that is easy to make!
150 grams cooked and sliced pulpo (octopus)
3 tablespoon extra virgin olive oil (the best you have)
1/2 teaspoon pimenton de la Vera (Spanish smoked paprika)
- Heat the prepared pulpo gently in the pan with a little water until just warm. You don't want it piping hot, just warm.
- When the pulpo is warm remove from the pan and dry with a paper towel.
- Transfer to a bowl and add the olive oil, pimenton, and a small smattering of sea salt. Toss and taste. Adjust seasoning if necessary.
- Serve and enjoy!
You can serve this as is or use it to top a green salad.
You can also add chickpeas and make this salad which is on my blog --> Octopus and Chickpea Salad (Pulpo y Garbanzos)