Pulpo a la Gallega: tender octopus, ready to slice and finish on the grill or under the broiler
- preheat oven to 350, or preheat grill.
- for the more classic pulpo a la gallega, place it in an oven safe dish, cover with foil and put it in the oven until it is warmed through, once warm, cut it into rounds, and lay them out on a plate in an even layer, drizzle liberally with olive oil and finish with a little pimenton (spanish paprika), and salt.
- alternatively, grill the tentacle until charred on all sides, and then follow the same instructions above.
