Pulpo a la Gallega
This classic Spanish octopus dish gets the Chef Cedric culinary treatment. He whips up a vibrant chimichurri sauce and earthy fingerling potatoes to balance the fresh-from-the-sea flavors. With every bite of this tender octopus, you'll get transported to the coasts of Galicia, Spain.
Nutritional facts
Protein
27g
Carbs
44g
Calories
510kcal
Fat
25g
Ingredients
Octopus, Fingerling Potatoes, Canola and Olive Oil Blend, Extra Virgin Olive Oil, Oregano, Sherry Vinegar, Garlic Powder, Black Pepper, Garlic, Sweet Paprika, Kosher Salt, Crushed Red Pepper, Onion, Italian Parsley
Contains octopus.
Reviews
4.3
Based on 136 reviews
Stephanie · 04/11/25
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About Cedric Nicolas Nicolas
Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since.
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