Pulpo a la Gallega

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Using previously frozen octopus is the easiest home-cook method for tenderness; many fishmongers sell it this way.
• •Do not boil the octopus aggressively after the initial return to the pot; a gentle simmer keeps it tender rather than rubbery.
• •Traditional Pulpo a la Gallega is often served on a wooden plate, which helps absorb a little excess oil and highlights the paprika.
• •A small pinch of hot smoked paprika is optional but gives a pleasant warmth without overpowering the dish.

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