Pulpo a la Gallega
This classic Spanish dish features tender, succulent octopus served simply with olive oil, paprika, and sea salt. It's a flavorful and elegant appetizer or main course that highlights the natural taste of the seafood. The key to success is properly cooking the octopus until it's perfectly tender.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 546 kcal
Allergen information: may contain fish and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1.5 kgoctopus, cleaned
- 500 gpotato, peeled, cut into 1/2-inch (1.3 cm)-thick rounds
- 1 tbspsea salt
- 1 tspsweet paprika
- 0.5 tspsmoked paprika
- 4 tbspextra virgin olive oil
Equipment
kitchen shears · large pot · serving platter
The method
Step by step
- 1
Bring a large pot of water to a rolling boil.
About 5 min
- 2
Dip the octopus into the boiling water three times for about 10 seconds each time, holding it by the head. This helps to tenderize the octopus and curl the tentacles.
About 1 min
Cook’s note: This technique is known as 'scaring' the octopus in Spanish cooking.
- 3
Submerge the octopus completely in the boiling water. Reduce the heat to a gentle simmer and cook for 45-60 minutes, or until the octopus is very tender when pierced with a fork.
About 50 min
Cook’s note: Cooking time varies greatly depending on the size and freshness of the octopus. Start checking at 45 minutes.
- 4
While the octopus is cooking, add the sliced potatoes to the same pot of water during the last 15-20 minutes of the octopus's cooking time, or until they are tender.
About 15 min
Cook’s note: Cooking the potatoes in the octopus water infuses them with flavor.
- 5
Once cooked, carefully remove the octopus from the water and let it rest for 10 minutes.
About 10 min
Cook’s note: Allowing it to rest helps retain moisture.
- 6
Drain the cooked potatoes and arrange them on a serving platter or individual plates.
About 1 min
- 7
Slice the octopus tentacles into 1/2-inch thick pieces using kitchen shears or a sharp knife.
About 3 min
- 8
Arrange the sliced octopus on top of the potatoes.
About 1 min
- 9
Drizzle generously with extra virgin olive oil.
- 10
Sprinkle with sea salt, sweet paprika, and smoked paprika.
Cook’s note: Adjust paprika and salt to your taste preferences.
- 11
Serve immediately.
Per serving
Nutrition
- Calories
- 546.2kcal
- Protein
- 70.2g
- Carbs
- 22.1g
- Fat
- 17.6g
- Fibre
- 3g
- Sugar
- 1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover pulpo a la gallega in an airtight container in the refrigerator.
Gently reheat in a microwave or a pan over low heat, being careful not to overcook and toughen the octopus.
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