Pulpo Gallego
Galician-style octopus cooked in the Instant Pot, then dressed with kosher salt, Spanish paprika and a drizzle of extra virgin olive oil. Prep Time: 10 minutes. Cook Time: 20 minutes. Total Time: 30 minutes.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 1 | whole octopus, rinsed |
| 1 | medium onion, peeled and halved |
| 3 | garlic cloves |
| — | kosher salt, to taste |
| — | Spanish paprika, to taste |
| — | extra virgin olive oil, for drizzling |
Instructions
- Add octopus in the instant pot.
- Add enough water to cover the octopus.
- Add onion, garlic and salt.
- Close the lid of the instant pot.
- Set the instant pot to "Manual" at high pressure for 15 minutes, release the pressure naturally through steam vent.
- If the octopus is tender then take it out, otherwise set the instant pot to "Manual" at high pressure for 5 minutes and release the pressure naturally through steam vent.
- Dish out and serve, drizzled with extra virgin olive oil and dusted with Spanish paprika.