Pulpo a la Gallega

Nutrition · per serving

Steps

1. 1

   If the octopus is not previously frozen, freeze it for at least 24 hours and thaw fully in the refrigerator before cooking to help tenderise it. Bring a large pot of water to a boil; add the bay leaf but no salt. Rinse the octopus well under cold water.

   800 g octopus, cleaned1 bay leaf
2. 2

   Holding the octopus by the head, dip the tentacles into the boiling water for 2 to 3 seconds and lift out; repeat this 3 times. This traditional 'scaring' helps the tentacles curl neatly. Then lower the whole octopus into the pot, reduce to a gentle simmer, and cook for 35 to 40 minutes until a knife slides into the thickest part of a tentacle with little resistance.

   800 g octopus, cleaned
3. 3

   While the octopus cooks, peel the potatoes and cut them into 1.5 cm thick rounds. In a small bowl, stir together the olive oil, smoked paprika, hot smoked paprika, flaky sea salt, and parsley. Mix until evenly combined; the paprika should bloom in the oil and turn brick red.

   400 g waxy potatoes45 ml extra-virgin olive oil6 g smoked paprika1 g hot smoked paprika3 g flaky sea salt8 g flat-leaf parsley, finely chopped
4. 4

   Lift the octopus from the pot and set aside to rest for 5 minutes. Add the potato rounds to the same cooking liquid and simmer for 12 to 15 minutes until just tender; they should hold their shape and not crumble when pierced. Using the octopus broth seasons the potatoes naturally.

   400 g waxy potatoes800 g octopus, cleaned
5. 5

   Cut the rested octopus tentacles into bite-size pieces, about 1 to 1.5 cm thick. Taste a piece; if it still feels overly firm, return it to the simmering liquid for 5 more minutes before slicing.

   800 g octopus, cleaned
6. 6

   Drain the potatoes well and arrange them on a serving plate or wooden board. Top with the sliced octopus, then immediately spoon over the paprika oil so it coats both the octopus and potatoes. Finish with the coarse sea salt for the classic Galician look and texture.

   400 g waxy potatoes800 g octopus, cleaned45 ml extra-virgin olive oil6 g smoked paprika1 g hot smoked paprika8 g coarse sea salt3 g flaky sea salt8 g flat-leaf parsley, finely chopped
7. 7

   Serve warm, ideally immediately, with toothpicks or small forks. The best texture is when the octopus is tender and juicy and the potatoes are warm enough to absorb the seasoned oil.

Origin & History

Pulpo a la Gallega, also called pulpo a feira, is a classic dish from Galicia in northwestern Spain, where octopus has long been sold at fairs and market gatherings. It is traditionally prepared by boiling octopus, slicing it over potatoes, and dressing it simply with olive oil, salt, and pimenton. Its austere ingredient list reflects the Galician preference for letting excellent seafood speak for itself.