GROCERY LIST: Pulpo a la Gallega

Updated: Mar 5



Serves 6 as a main; 12 as tapas


4 pounds fresh octopus (4 to 6 medium), cleaned

Sea salt

Freshly ground pepper

Olive oil


Aromatics: dill + parsley + fennel fronds + green onions + celery + leeks and/or garlic cloves (two to three handfuls)


To serve: lemon slices + olive oil + plenty of crusty bread


Pairing Matilda (Goose Island) or another Belgian-style pale ale


Recipe: Pulpo a la Gallega