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Shared By Margot Miller

Classic Pulpo Gallego (Galician Octopus Tapa)

Ingredients

  • 1 (2 1/2-pound; 1kg) whole octopus, rinsed well (including inside head cavity)
  • 1 medium yellow onion, peeled and halved (optional)
  • 3 medium cloves garlic (optional)
  • Kosher salt (see note above)
  • Extra-virgin olive oil, for drizzling
  • Pimentón dulce (sweet smoked Spanish paprika), to taste (see note above)

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