Galician-Style Octopus (Pulpo a la gallega)

Galician boiled octopus (pulpo á feira) with olive oil, coarse salt and smoked paprika. Simple, but everything depends on the cooking: the triple dipping makes it tender.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Bring the water to a boil in a large pot with the bay leaves and the quartered onion.
2. Dip the octopus into the hot water briefly three times in a row, taking it out immediately each time (this keeps it from getting chewy).
3. The fourth time, leave it in the pot and cook until tender, about 45-60 minutes, depending on the size of the octopus. ⏱ Timer: 45 min
4. Slice the cooked octopus and place it on a plate.
5. Sprinkle with coarse salt and hot smoked paprika, then drizzle with olive oil.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Pulpo a la gallega (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

• Frozen octopus is more tender, as freezing breaks down the fibres; freeze a fresh one for 1-2 days.
• Test with a skewer or fork: it is done when it slides easily into the thickest part.

Frequently asked questions

Why dip the octopus into the hot water three times?

This makes the tentacles curl nicely and stops the skin from coming away during cooking.

Similar recipes

• Adobong pusit (squid in its own ink with vinegar) · Southeast Asian
• Tielle sétoise (octopus and tomato pie from Sète) · French
• Calamares fritos (fried squid rings) · Spanish & Portuguese
• Htapodi sti skhara (grilled octopus) · Greek
• Risotto al nero di seppia (black squid ink risotto) · Italian
• Black Rice with Squid Ink (Arroz negro) · Spanish & Portuguese

More spanish & portuguese ideas

• Broad bean salad with salt cod and spring onions
• Artichokes in Oil and Vinegar
• Sautéed Artichokes with Ham
• Rice with Chicken and White Wine
• Rice with salt cod
• Rice with Artichokes and Broad Beans (Arroz con hortalizas)
• Tomato Garlic Soup with Bread (Ajo)
• Artichokes Cooked in Spiced Broth (Alcauciles en caldo)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch