Pulpo a la Gallega (Galician Octopus with Paprika and Potatoes)

Tender octopus on boiled potatoes with olive oil, smoked paprika and flaky salt.

TIME BREAKDOWN
Prep: 15 min
Cook: 1h 30m
Total: 1 hour 45 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 1 whole octopus, about 1kg, frozen and defrosted, cleaned
  • 1 bay leaf
  • 500g waxy potatoes, peeled and cut into 1.5cm slices
  • 4 tbsp extra virgin olive oil
  • 2 tsp sweet smoked paprika
  • Flaky sea salt, to taste

Method

  1. Bring a very large pot of unsalted water with the bay leaf to a rolling boil. Holding the octopus by the head, dip it in the water for 3 seconds and lift out, repeating 3 times; this curls the tentacles.

  2. Lower the octopus into the pot, reduce the heat to a gentle simmer and cook, partly covered, for 50 to 60 minutes until a knife slides easily into the thickest part of a tentacle. Lift out and leave to rest on a board for 10 minutes.

  3. Add the potatoes to the octopus cooking water and boil for 12 to 15 minutes until tender, then drain.

  4. Cut the octopus into 1cm slices with scissors or a knife. Arrange the potatoes on a warm plate, top with the octopus, drizzle over the olive oil and sprinkle with the paprika and flaky salt.