Spanish & Portuguese · Lunch · Dinner
Galician-Style Octopus with Potatoes
Pulpo a la gallega
Tender boiled octopus sliced over warm potatoes, finished with a pinch of flaky salt, smoky paprika and a light drizzle of olive oil, just like at a Galician fair.
- Prep
- 15 min
- Cook
- 80 min
- Total
- 95 min
- Serves
- 4
Calories come from: Carbs 29% · Fat 28% · Protein 43%
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Ingredients
For 4 servings- 1 octopus (about 1.2 kg)whole octopus, cleaned, previously frozen and fully thawed
- 4 medium600 gwaxy potatoes, peeled
- 5 litres5,000 gwater
- 2 leavesbay leaves
- 3 tbsp40 gextra virgin olive oil
- 1 tbsp7 gsweet smoked paprika (pimentón dulce)
- 1/2 tsphot paprika (pimentón picante) (optional)
- 1/2 tspflaky sea salt
Steps
- 1
Rinse the thawed octopus well under cold running water.
- 2
Bring the water and bay leaves to a rolling boil in a large pot, about 15 minutes.
- 3
Holding the octopus by the head, dip it into the boiling water for 3 seconds and lift it out; repeat three times so the tentacles curl.
- 4
Lower the octopus fully into the pot, reduce to a steady simmer and cook for 35 to 45 minutes, until a knife slides easily into the thickest part of a tentacle.
- 5
Lift the octopus onto a board, cover loosely and let it rest for 10 minutes.
- 6
Meanwhile, cut the potatoes into thick chunks and simmer them in the octopus water for about 20 minutes, until tender.
- 7
Drain the potatoes and slice them into rounds about 1 cm thick.
- 8
Snip the tentacles into 1 cm coins with kitchen scissors and slice the head, discarding the beak if still present.
- 9
Arrange the potato rounds on a wooden board or plate and pile the octopus on top.
- 10
Sprinkle with the flaky salt, sweet paprika and hot paprika if using.
- 11
Drizzle evenly with the olive oil and serve warm.
Swaps, storage and make-ahead
Swaps
- Use all sweet smoked paprika and skip the hot paprika for a milder dish that suits kids and spice-shy eaters.
- Leave the skins on well-scrubbed waxy potatoes instead of peeling them to save prep time.
- Swap the octopus for boiled or grilled squid rings, simmering them only a few minutes so they stay tender.
- Use a lighter drizzle of olive oil, about 1 to 2 tablespoons, if you prefer a less rich plate.
Storage
This dish is best eaten fresh and warm. Refrigerate leftovers in an airtight container within 2 hours, eat within 3 to 4 days, reheat gently until steaming hot, and do not freeze the cooked potatoes.
Make ahead
Boil the octopus up to a day ahead, cool it, and refrigerate it whole in a covered container. Rewarm it briefly in simmering water, then cook the potatoes fresh and season just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Molluscs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,712 g) | Per 100 g | |
|---|---|---|
| Calories | 445 kcal | 26 kcal |
| Protein | 47.8 g | 2.8 g |
| Carbohydrates | 31.5 g | 1.8 g |
| of which sugars | 2.1 g | 0.1 g |
| Fiber | 3.2 g | 0.2 g |
| Fat | 13.6 g | 0.8 g |
| of which saturated | 2.2 g | 0.1 g |
| Sodium | 914 mg | 53 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
