Savory Galician Octopus with Smoked Paprika
A traditional Spanish seafood delicacy
Enjoy tender octopus paired with the bold flavors of smoked paprika in this classic Galician dish.
- 3 h
- 4
- Intermediate
Ingredients
For the Octopus
For the Paprika Dressing
For the Potatoes
For the Garnishing
Preparation
Marinating the Octopus
Clean Octopus
Clean octopus thoroughly under cold running water.
Dry Octopus
Gently pat dry with a paper towel.
Combine Ingredients
Place in a large pot with water, bay leaves, and salt.
Do not overcook octopus—it will turn rubbery. Pro Tip: Submerge octopus thrice in boiling water before cooking to tenderize it.
Preparing the Potatoes
Slice Potatoes
Peel and thickly slice the potatoes.
Boil Potatoes
In a separate pot, boil potatoes in salted water until tender.
Potato Boiling: 15–20 minutes at medium-high heat.
Drain & Keep Warm
Drain and set aside, keeping them warm.
Cooking Process
Cooking the Octopus
Bring the pot of octopus to a boil over medium-high heat, reduce to a simmer, and cook for 50–60 minutes, until tender.
Mixing the Dressing
In a small bowl, combine olive oil, smoked paprika, and sweet paprika; mix well.
Serving Assembly
Lay potato slices on a platter, arrange octopus on top, and drizzle with paprika dressing and olive oil.
Plating & Serving
Savory Galician Octopus with Smoked Paprika
Savory Galician Octopus with Smoked Paprika
Plating & Serving
Arrange sliced potatoes on a large serving platter, layer octopus pieces on top, and drizzle with the paprika dressing before serving warm.