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A Coruña ( La Coruña ) is a city which I have often visited when I was a young man, about forty years ago.
Sabela, one of my friends from this other life, lived on the outskirts of the city with her parents, who at the time, probably imagined I’d be their future son in law 🙂
However, Sabela’s mom was a wonderful cook, and I remember many great meals in their house. The one dish that to this day still stands out in my mind is “Pulpo a la Gallega”.
This was a dish that I enjoyed in a much simpler version on a daily base, whenever Sabela and I hit the tapas bars, pulpo being one of my all-time favorite tapas. In the bar’s, “Pulpo a la Gallega” was simply octopus cooked until tender, then doused with olive oil and sprinkled with sea salt and smoked paprika. However, at Sabela’s home, her mother turned this into a full main course, which is the dish I present here. It contains the basic ingredients – pulpo, olive oil, sea salt and smoked paprika, but then, onions, potatoes, garlic, chilies and cilantro are added. And there you have it – pulpo heaven on earth 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Octopus  on  ChefsOpinion
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Click here for more  Pulpo  on  ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE
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