Pulpo a la Gallega - Spanish-Style Octopus
Cook Time
10 minutes
Yield
6
RECIPE Ingredients
- 2 packages of Wild Spanish Octopus
- 2-3 tablespoons of high-quality olive oil
- Spanish paprika, to taste
- Salt, to taste
- 1 lb Yukon Gold potatoes, or your favorite type
- Chopped parsley or chives, optional
Recipe notes
This simple octopus recipe is great for a tapas spread, or an appetizer course served family style. Because it starts with our fully cooked, tender Spanish octopus tentacles there is very little work to do - and no danger of overcooking the octopus. This Galician-style octopus dish is a culinary treasure that is easy to recreate at home.
RECIPE Preparation
- Wash potatoes then place in a pot of cold water with a pinch of salt. Bring water to a boil, reduce, and simmer until potatoes can be easily pierced by a fork. It is crucial not to overcook them to the point of being mushy. Allow them to cool down slightly. Cut potatoes into slabs about ½ inch thick.
- While the potatoes are cooking, remove the octopus from the package and cut the tentacles into 1-inch pieces. Gently sauté the slices in a pan with a little olive oil to brown the skin. Taste and season with salt if needed.
- To serve the dish, place octopus pieces on the potato slices. Arrange on a traditional wooden plate, or a large dish or tray you like. Season with sea salt, sprinkle smoked paprika over the whole thing, and drizzle with good-quality olive oil.
