Pulpo Gallego: A Galician-Style Octopus Tapa
Pulpo gallego is a traditional Spanish tapa featuring tender cooked octopus served with boiled potatoes, sweet paprika, and olive oil.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling a large pot of water. Place 1 1/2 pounds frozen octopus into the water and cook for about 1 hour, until tender.
-
Remove the octopus from the water, cool, then refrigerate for at least 1 hour.
-
Once chilled, cut the octopus legs into 1/2-inch rounds and the head into thin strips.
-
Separately, start boiling a medium pot of water. Add 4 large rinsed potatoes and cook for 25-35 minutes, until fork-tender.
-
Drain, cool, peel, and slice the potatoes into 1/3-inch rounds.
-
Arrange potato slices on a platter, top with octopus, then drizzle with 1/2 cup Spanish extra-virgin olive oil, salt, and sweet paprika. Serve.