Pulpo a la Gallega con Cachelos (Galician Octopus with Potatoes)
Why this recipe works
- Classic Galician method: The octopus is gently simmered until tender, then served warm with potatoes, olive oil, paprika and sea salt for a simple, traditional finish.
- Potatoes with extra depth: Cooking the potatoes in the octopus water gives them a savoury base before they absorb the olive oil, paprika and salt.
- Few ingredients, clear flavour: The dish relies on good octopus, waxy potatoes and a confident final seasoning rather than a complicated sauce.
Get the most out of this recipe
Timing notes
- Rest before slicing: Letting the octopus rest briefly after simmering helps it stay juicy when cut into bite-sized pieces.
- Serve warm: Pulpo a la gallega is best served while the potatoes and octopus are still warm enough to carry the olive oil and paprika.
- Low active time: Most of the time is gentle simmering; the hands-on work is mainly slicing, plating and finishing.
Authenticity notes
- Galician style: This dish is closely associated with Galicia and is also commonly known as pulpo á feira.
- Cachelos: The potatoes are more than a side: they catch the olive oil, paprika and sea salt, making the dish feel complete.
- Simple finishing: Olive oil, paprika and coarse sea salt are the defining final touches, so add them just before serving.
Ingredient notes
- Choosing potatoes: Yukon Gold potatoes give a creamy texture, while new potatoes make a slightly firmer, waxier alternative.
- Paprika choice: Smoked paprika gives the dish its recognisable smoky edge; sweet paprika makes the finish softer and milder.
- Lemon at the table: Serve lemon wedges separately so each portion can be brightened without overpowering the paprika and olive oil.
Make-ahead tips
- Cook the octopus ahead: The octopus can be simmered in advance, cooled quickly and refrigerated, then gently reheated before serving.
- Cook potatoes fresh: The potatoes have the best texture when cooked shortly before serving and allowed to steam-dry briefly.
- Reheat gently: Warm leftovers with a little water until piping hot, then refresh with olive oil and paprika before serving.
Equipment you'll need
Ingredients
Instructions
- Fill a large pot with plenty of water and add the bay leaves. Bring to the boil over high heat.
- Lower the octopus into the boiling water, then reduce to a gentle simmer. Cook for 45 to 60 minutes, turning once or twice, until a knife slides into the thickest part of a tentacle with little resistance.
- While the octopus cooks, scrub the potatoes and cut them into thick rounds. Set aside.
- Lift the octopus out to a board and let it rest for 10 minutes so it stays juicy when sliced. Keep the cooking water at a simmer.
- Add the potatoes to the simmering octopus water and cook for 15 to 20 minutes until tender. Drain well in a colander and let the steam escape for 2 minutes.
- Slice the octopus into bite-sized pieces. Cut the lemon into wedges.
- Arrange the warm potatoes on plates and pile the octopus on top. Drizzle with olive oil, dust with smoked paprika, and finish with sea salt flakes; serve with lemon wedges for squeezing at the table.
Recipe notes
Tips
- Keep the simmer gentle rather than a rolling boil so the octopus stays tender and the tentacles hold their shape.
- If the octopus is tender before the full time, take it out and proceed; tenderness matters more than the clock.
- If serving anyone who is pregnant, elderly, or immunocompromised, make sure the octopus is cooked until fully tender and piping hot throughout.
Substitutions
- Replace Yukon Gold potato with new potatoes for a slightly firmer, waxier texture.
- Replace smoked paprika with sweet paprika for a milder, less smoky finish.
- Replace lemon with lime for a sharper citrus note.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a saucepan with a splash of water until piping hot, or serve at room temperature with fresh olive oil and paprika.
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Recipe overview
- Servings: 4 plates
- Total time: 1h 35min (20min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Molluscs
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