Pulpo a la Gallega con Patatas (Galician Octopus with Potatoes)
Why this recipe works
- Traditional technique: Briefly dipping the octopus before simmering helps the tentacles curl neatly and gives the finished dish its recognisable presentation.
- Simple seasoning: Olive oil, smoked paprika and sea salt add depth without covering the clean flavour of the octopus.
- Potatoes add balance: Warm potato slices soak up the seasoned oil and make the dish more substantial while keeping the flavours focused.
Get the most out of this recipe
Texture tips
- Keep the simmer gentle: A steady, gentle simmer helps the octopus become tender without toughening or tearing the skin.
- Check the thickest part: Test doneness with a knife in the thickest section; it should slide in with little resistance.
Ingredient notes
- Use a whole octopus: A whole octopus gives the best mix of tender pieces and curled tentacles for the classic presentation.
- Finish with good olive oil: Because the dish is seasoned at the end, a fruity extra-virgin olive oil has a clear impact on the final flavour.
- Choose paprika to taste: Smoked paprika gives the dish its familiar savoury aroma; sweet paprika makes the finish softer and less smoky.
Authenticity notes
- Galician style: Pulpo a la gallega is associated with Galicia and is typically served simply with olive oil, paprika and salt.
- With or without potatoes: Potatoes are a common addition and turn the octopus into a more complete dish while keeping the classic seasoning.
Make-ahead tips
- Store separately: Keep the octopus and potatoes in separate airtight containers so the potatoes do not become overly oily or soft.
- Reheat gently: Warm the components gently with a splash of water, then add the olive oil, paprika and salt just before serving.
Equipment you'll need
Ingredients
Instructions
- Fill a large pot with enough water to cover the octopus and bring to a boil. Add the bay leaves.
- Lower the octopus into the boiling water, then lift it out; repeat this dip 2 more times to help the tentacles curl. Return it to the pot, reduce to a gentle simmer, and cook for 45 to 60 minutes until a knife slides into the thickest part with little resistance.
- Lift the octopus out with a slotted spoon and set aside to cool slightly. Keep the cooking water in the pot and bring it back to a steady boil.
- Scrub the potatoes, then add them to the pot and boil for 18 to 25 minutes until tender all the way through. Drain and leave to steam-dry for 2 minutes.
- Slice the potatoes into thick rounds and arrange on a warm serving plate. Slice the octopus into bite-sized pieces and pile over the potatoes.
- Drizzle with the olive oil, then dust evenly with the smoked paprika. Finish with the fine sea salt and serve warm.
Recipe notes
Tips
- Keep the simmer gentle rather than boiling hard, which can make the octopus tough and cause the skin to tear.
- If the octopus is tender but the potatoes are not ready yet, cover the octopus loosely and keep it warm near the hob.
- For anyone who is pregnant, elderly, or immunocompromised, ensure the octopus is cooked until fully tender and piping hot throughout.
Substitutions
- Replace Yukon Gold potato with red potato for a slightly firmer texture.
- Replace smoked paprika with sweet paprika for a milder, less smoky finish.
Storage
- Refrigerate up to 2 days
- Store the octopus and potatoes separately in airtight containers. Reheat gently in a saucepan with a splash of water until piping hot, then add the olive oil, smoked paprika and fine sea salt just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 1h 30min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Molluscs
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