Pulpo a la Gallega
Galician-Style Octopus with Olive Oil and Paprika (No Potatoes)
Yes, with a tweak: ensure no potatoes are served with the dish, as this is the traditional accompaniment. About 4g net carbs per serving, lower than 8 in 10 Venezuelan dishes.
What it is
Tender octopus slices, often boiled or steamed, dressed simply with generous extra virgin olive oil, sweet paprika, and a touch of sea salt. A classic Spanish dish very popular in Venezuelan seafood restaurants.
Key ingredients
Cooked octopus, extra virgin olive oil, sweet paprika (pimentón), sea salt, fresh parsley (garnish).
How to make it keto
CRITICAL: Ensure no potatoes are served with the dish, as this is the traditional accompaniment. Confirm no sugary glazes or sauces are used.
Watch out for
The traditional serving includes boiled potatoes, which are very high in carbs. Sometimes served with bread on the side. Watch for any hidden sugar in marinades or paprika mixes.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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