Pulpo a la Gallega

Pulpo a la Gallega is a traditional Spanish dish featuring tender octopus served on a bed of sliced potatoes, drizzled with olive oil and sprinkled with paprika. This low-carb version replaces potatoes with zucchini for a lighter, healthier breakfast option.

Ingredients

• Octopus - 300 grams, cooked
• Zucchini - 2 medium, sliced
• Olive oil - 4 tablespoons
• Smoked paprika - 1 teaspoon
• Sea salt - to taste
• Fresh parsley - for garnish

Steps

1. Begin by slicing the cooked octopus into bite-sized pieces and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add the sliced zucchini to the skillet, season with sea salt, and sauté for about 5-7 minutes until tender.
4. In a separate pan, lightly heat the octopus pieces for about 3-4 minutes until warmed through.
5. Once the zucchini is cooked, arrange the zucchini slices on plates as a base.
6. Top the zucchini with the octopus pieces.
7. Drizzle the remaining 2 tablespoons of olive oil over the octopus and zucchini.
8. Sprinkle smoked paprika and garnish with fresh parsley before serving.

Nutrition

• Calories: 250
• Protein: 30 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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