Galician-style octopus is an iconic dish from the Galicia region of Spain. The octopus is tenderized and served with potatoes, olive oil, and smoky Spanish paprika, making it an irresistible seafood delight.
Preparation Time
- Prep Time: 20 minutes (plus overnight soaking for frozen octopus if needed)
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
Ingredients (z
For Four People)
- 1 large octopus (about 1.5-2 kg)
- 1 bay leaf
- 4 medium potatoes, peeled and sliced into 1 cm (0.4 in) rounds
- 1 tablespoon sweet Spanish paprika (Pimentón de la Vera dulce)
- 1 teaspoon hot Spanish paprika (optional)
- 4 tablespoons extra virgin olive oil
- Coarse sea salt (Maldon salt or similar)
- Fresh parsley (for garnish, optional)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Clean and Prepare the Octopus
If using a fresh octopus, ensure it is adequately cleaned. If using frozen octopus, let it thaw completely in the refrigerator overnight. Freezing octopus helps tenderize it, making it easier to cook.
Step 2: Boil the Octopus
Fill a large pot with water and bring it to a boil. Add the bay leaf for extra flavor. Once the water is boiling, “scare” the octopus by dipping it into it three times, holding it for a few seconds each time. This helps the tentacles curl up nicely.
Once you’ve scared the octopus, please leave it in the pot and reduce the heat to a simmer. Cook the octopus for 40-50 minutes, depending on its size, until it becomes tender. You can check doneness by piercing the thickest part with a fork — it should slide in easily.
Step 3: Boil the Potatoes
In a separate pot, boil the sliced potatoes in salted water for 10-15 minutes or until tender but not falling apart. Drain and set aside.
Step 4: Slice the Octopus
Once the octopus is tender, please remove it from the water and allow it to cool slightly. Using kitchen scissors or a sharp knife, slice the tentacles into 1 cm (0.4 in) thick rounds.
Step 5: Assemble the Dish
On a serving platter, arrange the potato slices in a single layer. Place the sliced octopus on top of the potatoes. Generously drizzle the octopus and potatoes with extra virgin olive oil.
Step 6: Season and Serve
Sprinkle the sweet and hot paprika (if using) over the octopus and potatoes. Finish with a generous pinch of coarse sea salt for texture and flavor. Garnish with fresh parsley, if desired.
Tips and Tricks
- Tenderizing Octopus: Freezing the octopus helps tenderize it. If you’re using a fresh octopus, tenderize it by gently pounding it with a meat mallet before boiling it.
- Balancing Paprika: Use sweet paprika for mild flavor and add hot paprika if you prefer a little heat. The balance between the two is a signature touch in Galician cooking.
Serving Suggestions
Serve Galician-style octopus as an appetizer or a main dish with a simple green salad. It pairs beautifully with fresh, crusty bread to soak the olive oil and paprika. Serve warm with crusty bread and a side of white wine.
Wine Matching
This rustic yet flavorful dish pairs wonderfully with a Galician Albariño, a crisp white wine with floral and citrus notes. Alternatively, a Bulgarian Chardonnay would complement the dish, thanks to its balanced acidity and freshness.
Storage Suggestions
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat in a skillet with a bit of olive oil.
- Freezing: It’s best to consume octopus fresh, but you can freeze cooked octopus for up to 1 month. Thaw in the refrigerator before reheating.
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 3g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free.
- Dairy-Free: The recipe is dairy-free and suitable for those with lactose intolerance.
About Galician-Style Octopus (Pulpo a la Gallega)
Pulpo a la Gallega, or Galician-style octopus, hails from the Galicia region of Spain, where seafood is a staple. The dish has humble origins and is traditionally served at village fairs, but it has since become a favorite in Spanish tapas bars and fine dining restaurants. The simplicity of the ingredients—just octopus, potatoes, olive oil, paprika, and salt—allows the natural flavors of the octopus to shine. In Galicia, it’s often served on a wooden plate with a sprinkling of local sea salt and smoked paprika.
Cultural Context
Galicia, located in the northwest of Spain, is famous for its seafood due to its long coastline and abundant fishing waters. Pulpo a la Gallega has been a staple at fairs and celebrations for centuries, originally prepared by local women known as “pulpeiras.” This dish became a symbol of the region and is still celebrated in many festivals today, most notably during the Fiesta del Pulpo in Carballiño. Traditionally, it was a dish enjoyed by the working class, but today, it is considered one of the best examples of Spanish seafood cuisine.
