Pulpo a la GallegaGalician-Style Octopus

Name: Pulpo a la Gallega (Galician-Style Octopus)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Spain
Ingredients: 1000 g Octopus; 3500 ml Water; 600 g Potato (peeled and thickly sliced); 4 g Smoked Paprika; 50 ml Extra Virgin Olive Oil; 6 g Sea Salt

Tender octopus served over sliced potato with olive oil, paprika, and sea salt in the Galician style.

Prep

15m

Cook

Serves

Estimated

Nutrition

Per serving

424kcal

Calories

41g

Protein

14g

Fat

32g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Octopus

1kg
Octopus

Poaching

3.5l
Water

Base

600g
Potato (peeled and thickly sliced)
4g
Smoked Paprika
50ml
Extra Virgin Olive Oil
6g
Sea Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Bring the cooking water to a gentle simmer and cook the octopus until tender.
02
Lift out the octopus and rest it briefly before cutting it into bite-size pieces.
03
Cook the potato in the same water until tender but still holding its shape, then drain well.
04
Arrange the warm potato on a platter and place the octopus on top.
05
Drizzle with the extra virgin olive oil and finish with the smoked paprika and sea salt.

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