Spanish cuisine · Fish & Seafood

Pulpo a la Gallega

Galician octopus on potatoes with paprika and olive oil – served on a wooden plate.

Ingredients · for 4 servings

• 1 octopus (approx. 1.5 kg)
• 4 potatoes
• 2 tbsp paprika (sweet and hot, mixed)
• 100 ml olive oil
• Coarse sea salt
• 1 bay leaf

Instructions

1. Dip the octopus briefly into boiling water three times, then simmer for 45–60 minutes until tender.
2. Cook the potatoes in the octopus stock and cut them into slices.
3. Cut the octopus into bite-sized slices and arrange them on the potatoes.
4. Drizzle generously with olive oil and sprinkle with paprika and coarse salt.