Originating from Galicia, in the scenic northwest of Spain, Pulpo a la Gallega is a classic Spanish tapa celebrated for its simplicity and bold flavors. Also known as Galician-style octopus, this dish combines tender boiled octopus with soft, buttery potatoes, finished with a drizzle of high-quality olive oil and a sprinkle of smoked paprika.
Despite its gourmet appearance, this dish is surprisingly easy to prepare — all you need is the ability to boil water and handle a knife. The real secret lies in using fresh, high-quality ingredients: a plump octopus, tender potatoes, and robust olive oil. Each bite delivers a combination of tender, flavorful seafood with earthy, creamy potatoes, creating a true wow factor for your appetizer or tapas spread.
Pulpo a la Gallega or Boiled Octopus with Potato
Ingredients
- 1 Sashimi grade octopus 1 tentacle
- 1 Potato Slightly smaller than the size of a fist
- 2 tbsp Extra virgin olive oil
- 2 tsp Smoked Paprika
- 1 tsp Salt
- Chopped parsley for garnish Optional
Instructions
- Cook the potato: Peel the potato and remove any eyes. Place it in a pot of water, cover, and bring to a boil. Lower the heat and simmer for 20–25 minutes, or until tender. Remove from the pot and allow to cool slightly.
- Cook the octopus: Bring a fresh pot of water to a gentle boil. Reduce the heat to low and poach the octopus for 1 minute.
- Slice the potato: Cut the cooled potato into 5 mm slices and arrange neatly on a serving plate.
- Slice the octopus: Cut the octopus into 3 mm slices and layer them over the potato.
- Finish and garnish: Drizzle with extra virgin olive oil, sprinkle with paprika and salt evenly, and garnish with chopped parsley if desired.
- Serve immediately.
