Spanish Octopus (Pulpo a la Gallega)
Print PinServings: 4 people as a tapas/ starter
Calories: 164kcal
Equipment
- 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
Calories: 164kcal | Carbohydrates: 37g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 13mg | Potassium: 898mg | Fiber: 5g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 42mg | Calcium: 26mg | Iron: 2mg