Galician Octopus
- 1 hr
- Serves 4
- 5 ingredients
20 minutes to prep, 40 to cook. A classic Spanish tapa of tender octopus served over warm potatoes, finished with smoky paprika and a generous drizzle of olive oil. Simple yet full of flavor, this dish brings the heart of Galicia to your table in just a few steps.
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Method
Bring a large pot of salted water to a boil, add the whole octopus and simmer for about 30‑35 minutes, or until the flesh is tender when pierced with a fork.
Remove the octopus, let it cool slightly, then slice it into bite‑size pieces.
While the octopus cooks, place the peeled potatoes in a separate pot of salted water and boil for 15‑20 minutes, until they are soft but still hold their shape.
Drain the potatoes, let them cool just enough to handle, and slice them into rounds.
Arrange the warm potato slices on a serving plate, then top with the sliced octopus pieces.
Drizzle the dish generously with extra virgin olive oil, sprinkle the smoked Pimentón de la Vera over the top, and finish with a pinch of flaky sea salt.
Tips while you cook
- Cool slightly before slicing
- Let the cooked octopus cool just enough to handle before slicing into bite‑size pieces.
- Watch potato texture
- Boil potatoes until soft but still holding their shape.
- Plate warm potatoes first
- Arrange the warm potato slices on the plate before topping with octopus to maintain heat.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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