Spanish

Pulpo a la Gallega

Name: Pulpo a la Gallega
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 whole octopus (approx. 1.5 - 2 kg), cleaned (frozen and thawed is best to ensure tenderness); 1 large onion, peeled; 1 bay leaf; 4 medium waxy potatoes, peeled and cut into 1-inch thick rounds; High-quality extra virgin olive oil; Sweet and hot smoked paprika (Pimentón de la Vera); Coarse sea salt or flaky salt (Maldon)

Tender boiled octopus drizzled with smoky paprika and good olive oil over a bed of waxy potato slices — simple, stunning Galician cooking.

60 minutes

Serves 4

Appetizer

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Tenderize the Octopus: If using fresh octopus, freeze it for 48 hours and thaw completely to break down the tough fibers. Bring a large pot of unseasoned water to a rolling boil with the onion and bay leaf.

2
"Scare" the Octopus: Holding the octopus by the head using tongs, dip the tentacles into the boiling water for 3 seconds, then pull it out. Repeat this "scaring" process three times. This curls the tentacles beautifully and prevents the skin from peeling off.
3
Boil the Octopus: Submerge the entire octopus in the water. Lower the heat to a gentle simmer, cover, and cook for 40-50 minutes. Check for tenderness by piercing the thickest part of a tentacle with a skewer; it should slide in easily with zero resistance.
4
Rest and Cook Potatoes: Turn off the heat and let the octopus rest in the hot water for 15 minutes. Carefully remove it and set aside. In the same cooking liquid, boil the potato rounds for 15 minutes until tender, then drain.
5
Slice: Using kitchen shears, cut the octopus tentacles into bite-sized medallions (about 1/2 inch thick). Discard the head or save for another use.
6
Assemble and Dress: Arrange the warm potato slices on a wooden serving board or warm plate. Place the octopus medallions on top. Drizzle generously with extra virgin olive oil, sprinkle with a mix of sweet and hot paprika, and finish with a heavy pinch of coarse sea salt. Serve warm.

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