How to cook a genuine pulpo a la gallega/octopus Galician style, Spanish tapas, fish recipes

Begin by boiling water in a pot.

Take the frozen octopus and defrost it before cooking.

Dip the octopus into the boiling water three times to 'frighten' it, then drop it in completely on the third dip.

Boil the octopus until it is almost soft, about 15 minutes.

Add whole potatoes to the pot with the octopus and let them boil together until the potatoes are soft, around 20-25 minutes.

Once cooked, drain the octopus and potatoes and place them on a cutting board.

Chop the potatoes into pieces and place them on a serving dish.

Cut the octopus into pieces using scissors and distribute it over the potatoes.

Sprinkle hot paprika generously over the dish directly from the bottle.

Add sea salt flakes to taste, adjusting as needed.

Drizzle olive oil liberally over the dish.

Equipment Needed

Spice Level: