Galician Octopuswith Potatoes (Pulpo a la Gallega)
- 10 min
- Serves 2
- 5 ingredients
5 minutes to prep, 5 to cook. A quick and authentic Galician tapa featuring tender octopus perched atop soft potatoes, finished with smoky paprika, fragrant olive oil, and a pinch of sea salt.
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Method
Slice the pre‑cooked octopus into bite‑sized pieces on a wooden cutting board.
Warm the sliced octopus in a pan until heated through and tender.
Boil the potatoes until soft, then slice them into rounds.
Arrange the sliced potatoes on a speckled plate.
Place the warm octopus on top of the sliced potatoes.
Sprinkle Pimentón de la Vera (red smoked paprika) over the potatoes and octopus.
Drizzle olive oil over the dish and finish with a pinch of sea salt.
Tips while you cook
- Heat octopus briefly
- Warm the sliced octopus in a pan only until heated through and tender.
- Boil potatoes until soft
- Boil the potatoes until soft before slicing them into rounds.
- Layer potatoes before octopus
- Arrange the sliced potatoes on the plate first, then place the warm octopus on top.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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