Pulpo a la Gallega

Pulpo a la Gallega

Galicia's most iconic tapa: tender simmered octopus served over boiled potatoes and dressed with olive oil, smoked paprika and coarse salt.

Prep

15 min

Cook

75 min

Total

90 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) whole octopus, fresh or thawed frozen; medium size for tenderness
• •1 whole (1 medium) bay leaf
• •600 g (21 oz) waxy potatoes, such as Yukon Gold or new potatoes; large ones halved
• •60 ml (¼ cup) extra-virgin olive oil, a fruity Spanish EVOO is traditional
• •1.5 tsp smoked paprika (pimentón de la Vera), sweet (dulce); do not substitute regular paprika
• •1 tsp coarse sea salt (flor de sal), plus extra for the cooking water
• •1 whole (1 small) onion, optional, for the cooking water
• •1 whole (1 small) lemon, for serving, optional

Steps

1. 1 Bring a large pot of unsalted water to a rolling boil with the bay leaf and (optional) halved onion. Have the octopus ready at room temperature, patted dry.
2. 2 Prepare the 'scare' (asustar): grasp the octopus by the head and dip it into the boiling water for 3 seconds, then lift it out. Repeat 2 to 3 times. This curls the tentacles and helps the skin stay intact.
3. 3 Submerge the octopus fully in the pot. Once the water returns to a boil, reduce the heat so it simmers gently (do not boil vigorously, or the flesh turns rubbery).
4. 4 Simmer uncovered for 45 to 65 minutes, until a paring knife slides easily into the thickest part of a tentacle with no resistance. Timing depends on size; begin checking at 45 minutes.
5. 5 Internal doneness cue: octopus is safely cooked and tender at an internal temperature of about 85°C / 185°F at the thickest tentacle. Continue simmering until both tender and fully opaque throughout.
6. 6 About 20 minutes before the octopus is done, add the potatoes directly to the same pot (or cook in a separate pot of salted water until easily pierced). Cook until tender, 18 to 22 minutes.
7. 7 Drain the potatoes, peel if desired, and slice into 1.5 cm / ½-inch rounds. Spread them on a wooden board or plate and season lightly with sea salt.
8. 8 Lift the octopus out and let it rest on a cutting board for 5 minutes. Cut the tentacles into roughly 3 cm / 1¼-inch pieces; discard the head contents and beak, or chop the head meat if tender.
9. 9 Arrange the octopus pieces over the warm potatoes. Drizzle generously with olive oil so everything glistens.
10. 10 Sprinkle with smoked paprika and a pinch of coarse sea salt just before serving. Serve warm, traditionally on a wooden plate (tabla de madera), with lemon wedges on the side.