Looking for a unique seafood dish to impress your guests? Pulpo a la Gallega Ingredients: - 2 pounds octopus, cleaned - 4 medium potatoes, peeled and cut into chunks - 1/4 cup extra virgin olive oil - 1 tablespoon smoked paprika - 1 teaspoon sea salt - Fresh parsley, chopped for garnish - Lemon wedges for serving Preparation Steps: 1. Bring a large pot of salted water to a boil. 2. Add the octopus and cook for about 30-40 minutes until tender. 3. Remove the octopus from the pot and let it cool. 4. In the same water, add the potato chunks and cook until fork-tender, about 15-20 minutes. 5. Drain the potatoes and slice the octopus into bite-sized pieces. 6. On a serving platter, arrange the potatoes and octopus. 7. Drizzle with olive oil and sprinkle with smoked paprika and sea salt. 8. Garnish with chopped parsley and serve with lemon wedges on the side. Prep Time: 15 mins | Cooking Time: 1 hour | Total Time: 1 hour 15 mins Calories: 350 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh green salad or crusty bread for a complete meal. #seafood #octopus #spanishcuisine

Looking for a delicious and filling dish for brunch? 🍳 Tortilla Española (Spanish Omelette) 🇪🇸🥘 Ingredients: - 4 large eggs - 2 medium potatoes, peeled and thinly sliced - 1 medium onion, thinly sliced - Salt, to taste - Pepper, to taste - Olive oil, for frying Preparation Steps: 1. Heat a generous amount of olive oil in a non-stick frying pan over medium heat. 2. Add sliced potatoes and onion, seasoning with salt and pepper. Cook until potatoes are tender, about 15-20 minutes. 3. In a bowl, beat the eggs and season with a pinch of salt. 4. Once the potatoes and onion are cooked, drain excess oil and add them to the egg mixture. Stir gently to combine. 5. Clean the pan and add a bit more olive oil; heat over medium. 6. Pour the egg and potato mixture into the pan, spreading it evenly. 7. Cook for about 5-7 minutes until the bottom is set and golden. 8. Carefully flip the tortilla onto a plate and slide it back into the pan to cook the other side for another 5-7 minutes. 9. Once fully set, slide the omelette onto a serving plate and allow it to cool slightly before slicing. Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins Calories: 240 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh salad or crusty bread for a complete meal. #tortillaespagnola #spanishcuisine #brunchideas

Looking for a vibrant dish that brings the taste of Spain to your table? 🇪🇸✨ Paella Valenciana 🍚💃 Ingredients: - 2 cups Bomba rice - 4 cups chicken broth - ½ tsp saffron threads - 1 lb chicken thighs, chopped - ½ lb rabbit, chopped (optional) - 1 cup green beans, trimmed - 1 red bell pepper, diced - 1 tomato, diced - 3 garlic cloves, minced - 1 onion, chopped - ½ cup olive oil - 1 tsp paprika - Salt and pepper to taste - Lemon wedges for serving Preparation Steps: 1. In a large paella pan or skillet, heat the olive oil over medium heat. 2. Add the chicken and rabbit (if using) and brown on all sides. 3. Stir in the onion and garlic, cooking until softened. 4. Add the tomatoes, paprika, salt, and pepper; cook for 5 minutes. 5. Pour in the chicken broth and bring to a simmer. 6. Add the saffron and Bomba rice, distributing it evenly. 7. Gently fold in the green beans and red bell pepper. 8. Reduce heat to low, cover with a lid or foil, and let it cook for 20 minutes without stirring. 9. Remove from heat and let it rest for 5 minutes. 10. Serve with lemon wedges on the side. Prep Time: 15 mins | Cooking Time: 30 mins | Total Time: 45 mins Calories: 450 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a side of crusty bread and a fresh green salad. #paella #spanishcuisine #comfortfood