Spanish Seafood Recipe | Galician Style Octopus | Very Tender and Soft Tapas | Served with Potatoes

octopus

💰Cheaper: squid

Squid can be a more affordable seafood option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a good cooking oil.

paprika

💰Cheaper: smoked paprika

Smoked paprika can provide a similar flavor at a lower cost.

sea salt

💰Cheaper: table salt

Table salt is a more budget-friendly option.

Bring a pot of unsalted water to a boil.

Dip the octopus in the boiling water for 10 seconds, then remove it. Repeat this process 3 times with a 10-second pause between each dip.

Cook the octopus on low to medium heat for at least 1 hour, or up to 1.5 hours if the octopus is large.

Once cooked and tender, turn off the heat and let the octopus rest in the hot water for another 15 minutes.

Set the octopus aside and keep warm in the oven if needed.

Cut the potatoes in half and boil them in the same water until tender, which usually takes about 30 minutes or more.

Drain the potatoes, peel the skin, and place them on a serving plate.

Cut the octopus using kitchen scissors and distribute it nicely on the plate next to the potatoes.

Add plenty of paprika or smoked paprika powder to the dish.

Add salt to taste and drizzle with extra virgin olive oil.

Serve while the potatoes are still warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens