Traditional Galician dish from popular fairs (octopus
Mediterranean
Galician-style octopus
Traditional Galician-style octopus with potato and paprika, authentic step-by-step recipe.
- Spain
- Starter
- Light
- High protein
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 280 kcal
- Protein 26 g
- Carbohydrates 18 g
- Fat 12 g
Story behind the dish
Preparation
Pulpo a la Gallega is a preparation from Spain with easy difficulty. Reserve about 60 minutes in total (15 for mise en place and preparation, 45 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 octopus of approximately 1.5-2 kg.
- Have ready: 4 medium potatoes.
- Have ready: Sweet and spicy paprika.
- Have ready: Extra virgin olive oil.
- Have ready: Coarse salt.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Freeze the octopus beforehand (or buy already frozen) to soften…
Freeze the octopus beforehand (or buy frozen) to soften its fibers. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Bring a large pot of water to a boil
Bring a large pot of water to a boil, and 'scare' the octopus by dipping it in and out three times before letting it cook. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over medium-low heat (without boiling hard) for 40-50…
Cook over medium-low heat (without boiling hard) for 40-50 minutes depending on size, until tender when pierced. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the potatoes in the same water or separately until they are tender.
Cook the potatoes in the same water or separately until they are tender, cut them into thick slices. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cut the octopus with scissors into thick slices
Cut the octopus with scissors into thick slices. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Served over potatoes on a wooden plate
Serve over the potatoes on a wooden plate, drizzle with olive oil and sprinkle with coarse salt and sweet and spicy paprika. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Freezing octopus before cooking is a traditional trick to tenderize the meat without losing texture.
- 'Scaring' the octopus (dipping and removing several times) helps keep the skin from coming off during cooking.
Variations
- Grilled octopus (more modern Galician version, grilled after cooking).
- Version with steamed potatoes instead of boiled.
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