Galician Style Octopus

I don’t claim to be an expert on Spanish cuisine but I know delicious, simple food when it’s on my plate. Octopus, I know my way around and the Spaniards know how to prepare and cook octopus well.

Back in 2019, I spent an overnight/layover in Barcelona and met up with an blogger friend who resides there. We enjoyed many plates of tapas, including Pulpo Gallego aka Galician Style Octopus.

Although this dish’s origin’s is from northwestern Spain (Gallicia), you are sure to find it throughout Spain (probably at most Spanish restaurants around the world).

Key is cooking your octopus to fork-tender then the rest is pretty straightforward: boiled potatoes, high quality extra-virgin olive oil and some salt, pepper and sweet paprika.

Less is more – don’t be tempted to complicate the dish with extra ingredients. Maybe a squeeze of lemon.

Galician Style Octopus

(serves 4)

4 cooked octopus tentacles

4 medium potatoes

extra virgin olive oil

sea salt and ground pepper

sweet paprika

1. Have a read on how to cook octopus until tender. Allow to cool and place in the fridge.
2. Peel your potatoes and place in a pot of cold water and bring up to a boil. Season the water well with salt and boil until fork-tender (about 20-25 minutes).
3. Strain the potatoes, allow to cool or place in a bowl with cold water.
4. Cut your octopus into bite-sized pieces or slices, set aside.
5. Slices your potatoes and arrange on a plate or platter. Season with salt and pepper, drizzle with a bit of olive oil.
6. Top the potatoes with octopus, drizzle with more olive oil, sprinkle sea salt, pepper and paprika. Serve.

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