Octopus carpaccio

Today, for dinner: „pulpo a feira“.

Octopus is a very interesting mollusc either for its flavour or its nutrients.

It turns out it has a big quantity of high value protein, very little fat and unlike the other kind of seafood it has very little cholesterol. Not more can be asked.

“Pulpo a feira” is a typical Galician dish, very easy, light and nutritious.

If we buy the octopus already cooked, our dinner will be ready in the blink of an eye 🙂

For 1 person:

1 potato (or 2 small ones)

1 boiled octopus tentacle (cuttlefish)

extra virgin olive oil

salt, spicy and sweet paprika


Boil the potato for about 20 min. Leave it to cool.

Cut the octopus tentacle into fine slices.

Cut the potato into fine slices –no need to peel it.

Mix a tablespoon of olive oil + ½ teaspoon of spicy paprika + ½ teaspoon of sweet paprika in a little cup.

(You can vary the amount of paprika depending on if you like it more or less spicy).

Serve on a plate: the potato slices, a pinch of salt, the octopus slices and dress it with the paprika oil.

Ready to eat!

I added to the dish some endive leaves to make it more complete –the part of raw veggies we should include in every meal. As they say to me at home: “I can’t leave without green” 😉


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