Galician Style Octopus (Pulpo a la Gallega) | Traditional Spanish Seafood Recipe + History

Wash the octopus and clean all the suction cups to remove sand.

Remove the beak by pushing it from the center and pulling it out.

Score around the beak area with a knife and remove the rest.

Cut out any ice from the octopus if present.

Clean the head of the octopus thoroughly.

Bring a pot of water to a boil and scare the octopus by dipping it three times in the boiling water to help tenderize it and keep the skin intact.

After scaring, cook the octopus for about 9 to 10 minutes per pound; for a 7-pound octopus, this will take about an hour.

While the octopus is cooking, peel the potatoes and cut them into half-inch slices.

After 1 hour, check the octopus for tenderness by inserting a wooden pick between the head and tentacles; if it goes in easily, it's done.

Remove the octopus from the pot and let it cool on a cookie tray for 10-15 minutes.

Using the same broth, boil the sliced potatoes until tender, about 15 minutes.

Using scissors, cut through the membrane between the tentacles to separate them.

Check the potatoes for tenderness and remove them from the broth.

Plate the dish by placing the potatoes at the bottom and cutting the octopus tentacles into bite-sized pieces on top of the potatoes.

Sprinkle hot and/or sweet smoked paprika on top of the octopus and potatoes.

Drizzle extra virgin olive oil over the dish for flavor.

Add slices of bread for serving and garnish with parsley.

Equipment Needed

Spice Level: