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Spanish (Galician) Octopus: Pulpo a'la Gallega
4.9 from 393 votes

Spanish (Galician) Octopus: Pulpo a'la Gallega

Spanish (Galician) Octopus, or Pulpo a'la Gallega, involves tender octopus tentacles boiled and sliced, then seasoned with Spanish sweet and hot paprika, sea salt, and freshly ground black pepper. Finished with a drizzle of extra virgin olive oil and some of the poaching water, this dish highlights the natural, delicate flavor of the octopus with simple, bold seasonings typical of Galician cuisine.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Course: Appetizer
Cuisine: Spanish

Ingredients

  • 1 kilogram octopus tentacle large
  • paprika quality Spanish sweet
  • paprika quality Spanish hot
  • extra virgin olive oil
  • sea salt flakes
  • black pepper freshly ground

Instructions

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  1. If the octopus is fresh, freeze it until frozen.
  2. Place the octopus in the fridge the night before preparing it, in order to allow it to defrost for cooking.
  3. Fill the large pot ¾’s with salted water and bring to the boil.
  4. Leaving the heat on high, place the octopus into the water and cook for 30 minutes.
  5. Remove the octopus from the water.
  6. Slice the tentacles into 1 cm (½ inch) thick pieces. Slice them a little thicker as you get to the thinner parts of the tentacles.
  7. Arrange on a wooden plate.
  8. Season liberally with both paprikas.
  9. Season liberally with salt and pepper.
  10. Drizzle with olive oil.
  11. Finish by drizzling with a little of the poaching water.
  12. Serve with tooth picks in a few pieces of the octopus.

Notes