Pulpo a la Gallega
Grilled octopus with rustic potatoes, aioli and salsa brava, finished with paprika and fresh parsley.
92
Contains: Mollusk · Lactose · Egg · Gluten
About the dish
Pulpo a la gallega is market-fair food in northern Spain: octopus cooked slowly until tender, potato, olive oil and paprika. Ours goes over the grill after cooking, to pick up a charred edge, and returns to the plate with fried rustic potatoes, aioli and salsa brava. Paprika and fresh parsley on top, at the end.
It's a 400g starter, made to share and eat with bread in hand. Weekly special, Thursday to Sunday, from the Benedito signature kitchen, in Cambuí, Campinas.
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