GROCERY LIST: Pulpo a la Gallega

Updated: Mar 5, 2020

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