One of the best things I ate in Spain was Spanish Octopus (Pulpo a la Gallega)— a Galician-style dish that’s as simple as it is delicious. The first time I tried it was at Mercat de la Boqueria in Barcelona. Served warm on a wooden plate, dressed with nothing more than olive oil, sea salt, and smoky paprika, it was beautifully tender and full of flavour.
This dish is a staple in Galicia, but it pops up all over the country. It’s unfussy, bold, and incredibly easy to recreate at home. I usually cook the octopus myself, but good-quality pre-cooked octopus from the deli or fishmonger is a handy shortcut — especially if you’re short on time or making a spread of tapas dishes.
Why You’ll Love This Recipe
- Authentic Galician style: Potatoes, paprika, olive oil and tender octopus — no fuss, just flavour.
- Perfect for sharing: Scaled to suit a tapas-style menu, with 4–6 small servings.
- Flexible: Use fresh octopus or take the shortcut with store-bought pre-cooked.
- Simple but satisfying: The magic comes from finishing generously with olive oil and salt.
Ingredients Explained
Octopus (600–800g, fresh or frozen)
A smaller octopus is ideal for tapas-style servings, giving you just enough for 4–6 small plates. Frozen octopus is often preferred, as the freezing process helps tenderise the meat. Pre-cooked octopus can also be used for a quick shortcut.
Bay Leaves
Added to the poaching water to lightly perfume the octopus. They subtly enhance the aroma without overpowering the flavour.
Kipfler Potatoes
These waxy potatoes hold their shape well when boiled. In Spain, Pulpo a la Gallega is traditionally served over peeled cachelos — we slice, then peel, to replicate that texture.
Extra Virgin Olive Oil
One of the most important ingredients — use a fruity, high-quality olive oil and be generous when drizzling over the final dish.
Sweet Spanish Paprika (Pimentón Dulce)
Provides the signature smoky-sweet flavour and vibrant colour. A mix of sweet and smoked paprika is also delicious.
Sea Salt Flakes
Large flakes of sea salt add texture and bring out all the flavours. Don’t be shy — the dish depends on this finishing touch.
Roasted Red Capsicum (Optional)
Thin strips of capsicum add sweetness, colour and contrast. Not traditional in Galicia but lovely as a modern garnish.
Fresh Parsley (Optional)
Adds colour and a bit of freshness at the end. Optional, but helps round out the plate visually.
Tips and Tricks
- Serve warm or at room temperature — both are traditional.
- Cooling the octopus in its poaching water helps keep it moist and tender.
- Peel the potatoes after slicing if you’re filming or plating for presentation.
- Be generous with the olive oil and salt — this is what brings the dish to life, just like in Spain.
- Leftover octopus is great on toast or tossed through a salad the next day.
Substitutions
- Octopus: Fresh, frozen, or store-bought pre-cooked all work.
- Paprika: Mix sweet and smoky pimentón for extra depth.
- Potatoes: Waxy varieties like Kipfler or Dutch Cream work best.
- Peppers: Optional — feel free to leave out or swap for something spicier like grilled chillies.
Serving Suggestions
- Crusty bread is essential to mop up the olive oil and paprika.
- Serve with a crisp glass of Albariño, Txakoli, or Estrella Galicia beer.
- Complete your Spanish tapas spread with:
Final Thoughts
Pulpo a la Gallega is all about restraint — and generosity. The ingredients list may be short, but when it’s finished with a bold pour of olive oil and a proper sprinkle of salt, it comes alive. Whether it’s part of a tapas spread or the start of a seafood dinner, it brings a little bit of Spain to the table — no plane ticket required.
Spanish Octopus (Pulpo a la Gallega)
Print Pin RateEquipment
- 1 pot for boiling potatoes
- 1 large pot for the octopus
Ingredients
- 1 small octopus 600–800g, fresh or frozen
- 2 bay leaves
- 4 small Kipfler potatoes scrubbed
- extra virgin olive oil to drizzle generously
- sweet Spanish paprika pimentón dulce, to sprinkle
- sea salt flakes to taste (be generous)
- roasted red capsicum cut into thin strips (optional)
- fresh parsley for garnish finely chopped, for garnish
Instructions
If starting with raw or frozen octopus:
- Rinse the octopus under cold water and remove the beak if needed.
- Bring a large pot of water to the boil with bay leaves.
- Holding the octopus by the head, dip it into the boiling water three times to help the tentacles curl.
- Submerge fully, reduce to a gentle simmer, and cook for 45 minutes. Start checking at the 30-minute mark — a knife should slide easily into the thickest part.
- Turn off the heat and let the octopus cool in its poaching liquid for 15–20 minutes before slicing.
If using pre-cooked octopus:
- Warm gently in simmering water for 5–10 minutes, or quickly pan-fry in olive oil for extra flavour.
- Slice the tentacles into 1–2cm rounds once warmed through.
For the potatoes:
- Place scrubbed Kipfler potatoes in a pot and cover with cold, salted water.
- Bring to a boil, then reduce to a simmer and cook until tender (15–20 minutes).
- Drain and let cool slightly. Slice into thick rounds, then peel off the skins.
To assemble:
- Arrange the sliced potatoes on a serving plate or board.
- Add the sliced octopus in and around the potatoes, tucking some pieces between or underneath.
- Drizzle generously with olive oil — this is key to the flavour.
- Sprinkle with sweet paprika and plenty of sea salt flakes — be generous.
- Finish with thin strips of roasted capsicum and a scattering of chopped parsley, if using.
Video
Nutrition
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Oh my how divine !!
Delicious 😋👏❤️
Love octopus cooked this way such a good summer meal