Fish & SeafoodDifficulty: medium

Pulpo a la Gallega (Galician Octopus with Paprika)

Name: Pulpo a la Gallega (Galician Octopus with Paprika)
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 kg octopus (frozen and thawed, for tenderness); 800 g potatoes, boiled and sliced 1 cm; 100 ml extra-virgin olive oil; 2 tbsp smoked paprika (pimentón de la Vera); Coarse sea salt

Galicia's emblem: tender octopus over sliced boiled potatoes, dressed with olive oil and smoked paprika on a wooden board.

Prep Time

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Ingredients

1.5 kg octopus (frozen and thawed, for tenderness)800 g potatoes, boiled and sliced 1 cm100 ml extra-virgin olive oil2 tbsp smoked paprika (pimentón de la Vera)Coarse sea salt

Instructions

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1Simmer water in a big pot; 'scare' the octopus — dip the tentacles 3 times, 5 seconds each, then submerge.

2Cook gently 45–60 minutes until a knife slides easily into the thickest arm; rest 10 minutes in the water.

3Boil the potatoes in the octopus water; slice into 1 cm rounds and spread on wooden plates.

4Cut the tentacles into 1 cm thick slices with scissors; lay over the warm potatoes.

5Dress generously with olive oil and sprinkle the smoked paprika through a small sieve.

6Finish with coarse salt; serve on wooden boards, fair-style.

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Pulpo a la Gallega (Galician Octopus with Paprika)

Ingredients

Instructions

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