Authentic Spanish Pulpo a la Gallega Recipe

Ingredients

1 large octopus, approximately 3 to 4 pounds
1 large onion, peeled
2 bay leaves
Coarse sea salt, to taste
1 teaspoon sweet paprika
1/2 teaspoon hot paprika
Extra virgin olive oil, for drizzling
3 to 4 pounds of potatoes, boiled and sliced

Steps and instructions

First, freeze the octopus overnight to tenderize it, then thoroughly thaw before cooking.
Place the octopus, onion and bay leaves in a large pot. Cover with water and bring to a boil.
Simmer the mixture for about 45 minutes to an hour, or until the octopus is tender. Periodically skim off any foam that forms on the surface.
Remove the octopus from the pot, reserving the cooking liquid. Allow the octopus to cool.
Once cooled, cut the octopus into thin slices. Reserve the tentacles for garnish.
Arrange the sliced potatoes on a serving platter. Drizzle with a bit of the cooking liquid and a generous amount of olive oil.
Place the sliced octopus on top of the potatoes. Drizzle with more olive oil.
Sprinkle the dish with coarse sea salt and the two types of paprika.
Finally, arrange the reserved octopus tentacles on top for garnish, and serve.

Tools for making

Large pot - Required for boiling the octopus.
Serving platter - Used to arrange and serve the dish.
Knife - Needed to slice the octopus and potatoes.
Cutting board - Provides a stable surface for cutting.
Tongs - Useful for handling the octopus during cooking and slicing.
Slotted spoon - Helps in skimming off any foam during simmering.
Measuring spoons - Required to measure the paprika and salt.
Olive oil drizzler - Used to evenly distribute olive oil over the dish.

Recipe variations

Use baby octopus instead of a large octopus for individual servings.
Add garlic cloves and fresh herbs, such as thyme or rosemary, to the cooking liquid for additional flavor.
Grill the octopus instead of boiling it for a smoky flavor.
Serve the pulpo a la gallega on a bed of mixed greens for a refreshing twist.
Add cooked chickpeas to the dish to make it heartier.
Drizzle the dish with a squeeze of lemon juice for a citrusy kick.
Mix in some chopped roasted red peppers or cherry tomatoes for added color and flavor.
Add a sprinkle of smoked paprika to enhance the smokiness of the dish.
Substitute regular potatoes with sweet potatoes for a different flavor profile.
For a spicier version, add chopped chili peppers or red pepper flakes.

Recipe overview

Pulpo a la Gallega, also known as Octopus Galician Style, is a popular Spanish dish originating from the region of Galicia. This simple yet flavorful recipe features tender octopus served atop a bed of boiled potatoes, all seasoned with paprika, sea salt, and a generous drizzle of olive oil. The result is a savory, sea-infused dish with a slight kick from the paprika and a satisfying textural contrast between the octopus and potatoes. Whether you're an adventurous foodie looking for a new culinary project or you're simply craving a taste of Spain, this recipe is sure to delight your palate. Expect to spend some time prepping the octopus, but once that's done, the rest of the process is straightforward and well worth the effort.

Common questions

How do I tenderize the octopus?
Freeze the octopus overnight, then thoroughly thaw before cooking.
How long should I simmer the octopus?
Simmer for about 45 minutes to an hour, or until the octopus is tender.
What should I do with the octopus cooking liquid?
Reserve the cooking liquid to drizzle over the potatoes and octopus when assembling the dish.
Can I use any type of potatoes?
Traditionally, waxy potatoes like Yukon Gold or baby potatoes are used, but you can use any type of potato you prefer.
Do I have to use both sweet and hot paprika?
Using both paprikas adds depth of flavor, but if you prefer a milder dish, you can omit the hot paprika.

Serving dishes and utensils

Large Pot - A pot large enough to cook the octopus and onions together.
Chef's Knife - A sharp knife for slicing the cooked octopus.
Boiling Potatoes - Potatoes that are suitable for boiling and slicing.
Serving Platter - A platter or dish for arranging the sliced potatoes and octopus.
Olive Oil Drizzler - An accessory for easily drizzling olive oil over the dish.

Origin stories

Pulpo a la Gallega, also known as Polbo á Feira, is a traditional dish from Galicia, a region in the northwest of Spain. The dish, whose name translates to "Fair-style Octopus", was originally served at the region's popular rural fairs and has become a beloved staple of Galician cuisine. The preparation and enjoyment of this dish is deeply interwoven with Galician identity and tradition. In fact, the octopus is so esteemed in Galicia that there are 'pulpeiras', or octopus cooks, who specialize in its preparation. The simplicity of the recipe belies the rich, complex flavors that result from the blend of octopus, potatoes, and paprika - a true testament to Galician culinary wisdom.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.