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Spanish (Galician) Octopus: Pulpo a'la Gallega

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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

Ingredients

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

Instructions

    Cup of Yum
  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