Octopus a la gallega with potatoes
Pulpo a la gallega is Galicia's pride: octopus over potatoes, paprika and olive oil, nothing else. Our version uses pre-cooked pieces, so the dish that takes a pot and an hour in Spain is on your table in 25 minutes.
Instructions
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Thaw the pieces
Leave the octopus 6 to 8 hours in the fridge. It is already cooked, so no pot needed, just a quick warm-up.
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Boil the potatoes ⏱ 18 min
Boil the potatoes whole in salted water for 15 to 20 minutes, until a knife slides in easily. Drain and cut into finger-thick slices.
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Warm the octopus ⏱ 3 min
Get a pan or plancha properly hot and give the octopus pieces 2 to 3 minutes, just enough to pick up colour and heat through. No longer, they are already cooked.
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Assemble like in Galicia
Lay the potato slices on a platter, top with the octopus, then the final shower: plenty of smoked paprika, coarse salt and a generous pour of olive oil. Traditionally eaten with toothpicks, straight off the platter.
Good to know
Smoked paprika is the soul of the recipe, only swap it for regular paprika in an emergency. Since the octopus comes cooked, it also works cold in salads, but warm over potatoes is another level.
Frequently asked questions
What is pulpo a la gallega?
A traditional dish from Galicia made of octopus over potatoes, smoked paprika and olive oil, with nothing else. It is served warm, straight off the platter, eaten with toothpicks.
Do I need to boil the frozen octopus?
No, the Octopus Pieces are already cooked. Thaw them 6 to 8 hours in the fridge and warm them just 2 to 3 minutes in a pan or on a plancha, only to pick up a little colour.
What can I use instead of smoked paprika?
Smoked paprika gives the dish its defining flavour, so only swap it in an emergency. Plain sweet paprika will work then, but the result will lose the smoky note.
Can I serve the octopus cold?
Yes, since it is already cooked it goes straight into cold salads. The warm version over potatoes with paprika and olive oil stays the traditional Galician one.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Octopus a la gallega with potatoes
Octopus a la gallega with potatoes
Pulpo a la gallega is Galicia's pride: octopus over potatoes, paprika and olive oil, nothing else. Our version uses pre-cooked pieces, so the dish that takes a pot and an hour in Spain is on your table in 25 minutes.
Notes
Smoked paprika is the soul of the recipe, only swap it for regular paprika in an emergency. Since the octopus comes cooked, it also works cold in salads, but warm over potatoes is another level.
