Pulpo a la Gallega (Galician Boiled Octopus with Smoked Paprika)

Name: Pulpo a la Gallega (Galician Boiled Octopus with Smoked Paprika)
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: octopus 500 g; potatoes 250 g; olive oil 2 tbsp; smoked paprika 1 tsp; coarse salt 0.5 tsp; bay leaf 1 pcs

Quick answer

Total time: 65 min
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

Thick coins of octopus sit on slices of boiled potato, finished with nothing more than olive oil, smoked paprika, and coarse salt.

With so little seasoning, texture carries the dish: a hard boil tightens the flesh, so the octopus rests in its hot water after the heat goes off and softens gently.

Ingredients

servings

IngredientAmount

bay leaf1 pcs

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Fill a pot with enough water to cover the 500 g octopus and bring it to a full boil over high heat.

Add 1 bay leaf once the water is boiling so the cooking liquid has a light aroma.
2

When the water returns to a boil, hold the octopus by the head and dip it in and out 2-3 times.

Once the tentacles curl naturally, lower it into the pot slowly for an even shape.
3

Reduce the heat to low so the water only trembles gently, then cook for 35-40 minutes.

Avoid a hard boil, because aggressive bubbling can tighten the octopus and make it rubbery.
4

Turn off the heat and leave the octopus in the hot water for 10 minutes to rest.

Lift it out when a chopstick or skewer slides into the thickest part with gentle resistance.
5

Boil the 250 g potatoes separately until tender, then tidy the skins if needed and cut them into thick slices.

Arrange them on a plate without too much overlap so they can hold the octopus evenly.
6

Cut the octopus into thick bite-size pieces and place them over the potatoes.

Finish with 2 tbsp olive oil, 1 tsp smoked paprika, and 0.5 tsp coarse salt, serving while the potatoes are still warm.