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Pulpo a la Gallega Recipe Easy Authentic Spanish Dish with Smoked Paprika and Potatoes

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Pulpo a la Gallega is a traditional Spanish dish featuring tender octopus with smoky paprika and buttery potatoes. This easy recipe delivers authentic flavors perfect for casual dinners or entertaining guests.

Ingredients

Scale
  • 2 pounds (900 g) fresh or frozen octopus tentacles (thawed)
  • 1 pound (450 g) small waxy potatoes (Yukon Gold or red potatoes)
  • 2 tablespoons smoked paprika (Pimentón de la Vera)
  • 4 tablespoons extra virgin olive oil
  • Coarse sea salt to taste
  • 1–2 bay leaves
  • 2 crushed garlic cloves (optional)

Instructions

  1. Wash the potatoes thoroughly. Place them in a pot of cold, salted water (about 1 tablespoon of salt per quart/liter). Bring to a boil and cook for 15–20 minutes, or until fork-tender but not mushy. Drain and set aside.
  2. Fill a large pot with water (about 4 quarts or 4 liters). Add bay leaf and crushed garlic cloves. Bring to a gentle boil, then reduce heat to maintain a simmer (around 190°F/88°C). Optionally, dip the octopus three times into boiling water before fully submerging it to tenderize.
  3. Submerge the octopus tentacles in the simmering water. Cook gently for 45–50 minutes, until tender when pierced with a fork. Avoid rapid boiling to prevent rubbery texture.
  4. Remove the octopus with tongs or a slotted spoon and let it cool slightly on a cutting board. Once cool enough to handle, slice the tentacles into ½-inch (1.25 cm) thick pieces.
  5. Slice the boiled potatoes into rounds about ¼ inch (0.6 cm) thick and arrange them on a serving platter. Layer the octopus slices on top.
  6. Generously sprinkle the smoked paprika over the octopus and potatoes. Drizzle the extra virgin olive oil liberally across the top. Finish with a pinch of coarse sea salt to taste.
  7. Serve immediately while warm, ideally with crusty bread or a fresh green salad.

Notes

Simmer the octopus gently to avoid rubbery texture. Use waxy potatoes to keep slices intact. The ‘scaring’ technique (dipping octopus three times in boiling water) helps tenderize and keep skin intact. Let octopus cool before slicing for neat presentation. Drizzle olive oil generously as it carries flavor. Leftovers keep well for 2 days and reheat gently in a skillet.

Nutrition

Keywords: Pulpo a la Gallega, octopus recipe, Spanish dish, smoked paprika, potatoes, seafood, tapas, authentic Spanish recipe

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