lunch · dairy-free · gluten-free
Pulpo a la gallega
Galician tender boiled octopus on potatoes with olive oil, sweet and hot paprika and flaky salt.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Skewers.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Bring a big pot of water with onion and bay to a boil; dip the octopus 3 times to curl the tentacles, then submerge.
-
2
Simmer 45–60 minutes until a skewer slides in easily; rest 10 minutes in the water.
-
3
Boil potato slices in the octopus water until tender.
-
4
Slice tentacles into coins with scissors and lay over potatoes on a wooden board.
-
5
Drizzle generously with olive oil and dust with both paprikas and salt.
