Pulpo a la Gallega
Galician boiled octopus sliced over potatoes with smoked paprika and olive oil. Dipping the octopus into the boiling water three times before fully submerging it is the traditional trick that tenderises the flesh before it even starts to simmer.
Ingredients
Instructions
Freeze and thaw octopus for more tender results.
Boil a large pot of salted water. Dip octopus 3 times before submerging — tenderises it.
Simmer 45–60 minutes until tender when pierced. Rest 15 minutes in the water.
Slice potatoes into rounds on a wooden board.
Slice octopus tentacles over potatoes.
Drizzle generously with olive oil, scatter paprika and sea salt.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.