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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
45g
Calories
490
Fat
22g
Ingredients
OctopusFingerling PotatoesCanola and Olive Oil BlendExtra Virgin Olive OilOreganoSherry VinegarGarlic PowderBlack PepperGarlicSweet PaprikaKosher SaltCrushed Red PepperOnionItalian Parsley
Reviews
4.3
Based on 125 reviews
Delicious!
KAREN Dianderas · 01/30/25
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About Cedric Nicolas
Born and raised in Versailles, France Chef Cedric 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 school and enrolled in a culinary training program at the age of 15. It only took several months, and a couple missed soccer games, for Chef Cedric to decide he wanted to get into restaurants.
He moved to London to stage at The Lanesborough, and by the age of 19 he was working in Michelin-starred Le Club Gascon. Chef Cedric eventually came back home to France to work under Gordon Ramsey.He went on to Chef for 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.
Chef Cedric moved to Los Angeles in 2017 to open La Belle Vie and has been cooking in the city ever since.
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