Pulpo a la Gallega (Galician Octopus with Potatoes)
Why this recipe works
- Gentle cooking: A low simmer helps the octopus become tender without toughening or damaging the skin.
- Flavourful potatoes: Cooking the potato slices in the reserved octopus liquor gives the base a subtle seafood depth.
- Simple finish: Olive oil, paprika and sea salt add richness, colour and seasoning without masking the octopus.
Get the most out of this recipe
Authenticity notes
- Classic Galician style: The dish is traditionally served simply, with sliced potatoes, tender octopus, paprika, olive oil and coarse salt rather than a sauce.
- Paprika choice: Sweet paprika gives a clean, classic finish; smoked paprika adds a deeper pimentón character.
Timing notes
- Best served warm: Serve the octopus warm or at room temperature, but add the olive oil, paprika and salt just before serving.
- Let it cool briefly: Allow the octopus to cool until it can be handled comfortably before slicing, which makes cleaner cuts easier.
Common mistakes
- Avoid a hard boil: Boiling too vigorously can toughen the octopus and cause the skin to tear.
- Watch the potatoes: The potato slices should be tender but still hold their shape, so drain them before they start to fall apart.
Make-ahead tips
- Store separately: Keep the octopus and potatoes in separate airtight containers so the potatoes do not become overly soft.
- Reheat gently: Warm the components with a little reserved cooking liquid, then finish with olive oil, paprika and sea salt just before serving.
Equipment you'll need
Ingredients
Instructions
- Fill a large stockpot with plenty of water and bring to the boil. Add the bay leaves and black peppercorns.
- Dip the octopus into the boiling water 3 times, lowering it in and lifting it out each time to help the tentacles curl. Submerge it fully, reduce to a gentle simmer, and cook for 45 to 60 minutes until a knife slides into the thickest part of a tentacle with slight resistance.
- Lift the octopus out and leave it to cool until just warm enough to handle. Strain and reserve the cooking liquid in the pot.
- Peel the potatoes and slice into 1 cm rounds. Simmer them in the reserved cooking liquid for 12 to 15 minutes until tender but not falling apart, then drain well.
- Slice the octopus into bite-sized pieces. Arrange the potatoes on a serving platter and pile the octopus on top.
- Drizzle with the extra virgin olive oil, dust evenly with the sweet paprika, and finish with sea salt flakes. Serve warm or at room temperature.
Recipe notes
Tips
- Keep the simmer very gentle; a hard boil can make the octopus tough and cause the skin to tear.
- If you are serving at room temperature, dress with the olive oil and paprika just before serving so the flavours stay bright.
Substitutions
- Replace Sweet paprika with Smoked paprika for a deeper, smokier finish.
- Replace Yukon Gold potato with new potatoes for a firmer, waxier texture.
Storage
- Refrigerate up to 2 days
- Store the octopus and potatoes separately in airtight containers. Reheat gently in a saucepan with a splash of the reserved cooking liquid until piping hot, then finish with the extra virgin olive oil, sweet paprika and sea salt flakes just before serving.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 30min (20min active)
- Difficulty: Medium
- Cuisine: Spanish
-
Allergens:
Molluscs
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