Pulpo a la Gallega with Paprika and Olive Oil

Classic Galician-style octopus, featuring tender octopus, smoky paprika, and rich olive oil. The key is achieving perfectly cooked octopus, which is neither rubbery nor mushy.

Prep Time

15 minutes

Total Time

60-75 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

5 items

Cost

£6.84/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

Mediterranean

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

2lbsOctopus(Fresh or frozen (thawed) octopus, ideally around 2-3 lbs each)

£24.00

Enough to cover octopuscupsWater(For boiling)

1tbspSea Salt(For boiling water)

£0.05

2lbsMedium Potatoes(Waxy potatoes, such as Yukon Gold or red potatoes, peeled and quartered)

£1.00

2tbspSmoked Paprika(Spanish pimentón, preferably a mix of sweet and hot)

£0.75

0.5cupExtra Virgin Olive Oil(Good quality, fruity olive oil)

£1.50

To tasteCoarse Sea Salt(For seasoning)

£0.05

Total Cost

£27.35

£6.84 per serving

Instructions

1.
If using frozen octopus, ensure it is fully thawed. Rinse the octopus thoroughly under cold water.
2.
In a large pot, bring plenty of salted water to a rolling boil (about 1 tbsp salt per gallon of water).
3.
The 'scaring' process: Hold the octopus by the head and quickly dip it into the boiling water three times, holding it in for a few seconds each time. This helps to curl the tentacles and tenderize the meat.
4.
After the 'scaring', place the entire octopus into the boiling water. Reduce the heat to a gentle simmer.
5.
Cook the octopus until it is tender. This usually takes 45-60 minutes, depending on the size of the octopus. To check for doneness, insert a fork into the thickest part of a tentacle. It should be easily pierced with very little resistance.
6.
About 20 minutes before the octopus is done, add the peeled and quartered potatoes to the pot with the octopus. This allows them to cook in the octopus-flavored water.
7.
Once the octopus and potatoes are cooked, remove them from the pot with a slotted spoon. Allow them to cool slightly.
8.
While the octopus is cooling, reserve about 1 cup of the cooking liquid. This can be used to moisten the octopus if it dries out.
9.
Cut the octopus tentacles into 1/4-inch thick slices. Cut the head into smaller, bite-sized pieces.
10.
Arrange the sliced octopus and potatoes on a serving platter.
11.
Generously drizzle the octopus and potatoes with extra virgin olive oil.
12.
Sprinkle liberally with smoked paprika and coarse sea salt.
13.
Serve immediately. Warm plates are recommended.

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My Notes

Nutrition Information

Nutrition per serving (454g)

550 kcal / 2301 kJ

Carbs

30g

12% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

3 g

3% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

The 'scaring' technique helps to prevent the skin from separating and to tenderize the octopus.

Don't overcook the octopus! It should be tender but not mushy. Overcooked octopus will be rubbery.

The cooking liquid is full of flavor and can be used to enhance other seafood dishes or to make a flavorful stock.

For a spicier kick, use a higher proportion of hot smoked paprika.

Serve with crusty bread to soak up the delicious olive oil and paprika.

Cooking Equipment

Large pot

Slotted spoon

Cutting board

Knife

Serving platter

Wine Pairings

No wine pairing suggestions available for this recipe.

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