Pulpo a la Gallega (Traditional Spanish Galician Octopus Recipe)

Galician-style octopus served with paprika, olive oil, and boiled potatoes.

Ingredients (Serves 2–4)

• 1 kg fresh octopus (or thawed if frozen)

• 4–5 medium potatoes, peeled and sliced 1 cm thick

• 3 tbsp extra virgin olive oil

• 1–2 tsp smoked paprika (pimentón)

• Coarse sea salt, to taste

Preparation

1. Prepare the octopus:

   • If using fresh octopus, freeze briefly to tenderize.

   • Bring a large pot of water to a boil.

2. Cook the octopus:

   • Dip the octopus tentacles in boiling water 2–3 times (helps keep skin intact).

   • Submerge the octopus completely and cook for 35–45 minutes until tender.

   • Check doneness by piercing thickest part with a fork.

3. Boil potatoes:

   • While the octopus cooks, boil potato slices until just tender (10–12 minutes). Drain.

4. Slice octopus:

   • Once cooked, cut tentacles into 1–2 cm thick slices.

5. Assemble the dish:

   • Arrange potato slices on a serving plate.

   • Lay octopus slices on top.

   • Drizzle generously with olive oil, sprinkle with coarse sea salt, and dust with smoked paprika.

6. Serve:

   • Serve warm, optionally with crusty bread on the side.

Serving Suggestions

• Traditionally served at Galician fairs or as a tapas dish.

• Pairs well with Albariño or other crisp white wines.

Cooking Tips

• Gently boil octopus to avoid rubbery texture.

• Use good quality smoked paprika for authentic flavor.

• Serve immediately for best taste and texture.