Pulpo a la Gallega with Potatoes and Paprika

Name: Pulpo a la Gallega with Potatoes and Paprika
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 medium-sized octopus; 2 bay leaves; 1 lemon; 4 medium-sized Yukon Gold potatoes; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 1 tablespoon smoked paprika; 1 teaspoon sea salt; Freshly ground black pepper

Classic Spanish Octopus with Tender Potatoes and Bold Paprika

Pulpo a la Gallega is a traditional Spanish dish that combines tender octopus with boiled potatoes, seasoned with smoky paprika and a drizzle of olive oil.

1 h 30 min
4
Intermediate

Ingredients

For the Octopus

1 medium-sized octopus

(about 2 lbs), cleaned

2 bay leaves

1 lemon

halved

For the Potatoes

4 medium-sized Yukon Gold potatoes

peeled and cut into 1/2-inch slices

1 teaspoon salt

For the Seasoning

2 tablespoons extra-virgin olive oil

1 tablespoon smoked paprika

1 teaspoon sea salt

(or more to taste)

Freshly ground black pepper

Preparation

Marinating the Octopus

Rinse the octopus

Rinse the octopus under cold running water.

Combine ingredients

Place it in a large pot with the bay leaves and lemon halves.

Submerge in water

Fill the pot with water until the octopus is submerged.

Preparing the Potatoes

Bring water to a boil

In a separate pot, bring salted water to a boil.

Cook potatoes

Add the potato slices and cook until fork-tender, about 15 minutes.

Drain

Drain and set aside.

Cooking Process

Cooking the Octopus

Place the pot with the octopus on medium heat, bring to a boil, and simmer gently for 45 minutes.

Do not overcook the octopus, as it can become rubbery.

Preparing Seasoning

In a small bowl, mix olive oil with smoked paprika, salt, and pepper.

Finishing Touch

Slice the cooked octopus into 1/2-inch thick pieces and layer on top of the potatoes. Drizzle generously with the seasoning mixture.

Plating & Serving