Galician-style octopus

Also known as ‘Pulpo a la Gallega’. A famous preparation of octopus with the traditional flavours of Spain.

Makes 1500g.

Galician-style octopus

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baby potatoes

As needed:


olive oil

As needed:


sea salt

As needed:


ground paprika

Preparation method

  • Clean the octopus (see component: Cleaning octopus).
  • Clean the carrots and shallots and cut into rings.
  • Bring three litres of water with salt to the boil and add the vegetables, pepper, and the octopus.
  • Bring back to the boil and turn down the heat so that the water remains just below boiling point.
  • Cook the octopus in the boiling water for 45 minutes.
  • Remove the octopus from the water.
  • Pour the cooking liquid through a sieve.
  • Cook the potatoes in the cooking liquid from the octopus for 20 minutes.
  • Cut the potatoes in half and cut the tentacles from the octopus.
  • Arrange the potatoes and the octopus on the plate.
  • Season with a little olive oil, salt, and ground paprika.

Serving suggestions

  • As a starter with fennel shavings and lemon.
  • As part of a selection of tapas in a smaller version.
  • As a component of a fruits de mer platter.

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