Pulpo a la Gallega Recipe

This Pulpo a la Gallega Recipe is made with boiled potatoes, cooked octopus, olive oil, pimentón, and salt and arranged on a large platter.  

This recipe is the easiest way to make Pulpo a la Gallega. I made this recipe by using already cooked octopus that I purchased at Costco. Most fish markets sell cooked octopus or can prepare it for you before buying. If all else fails, cooking a whole octopus is actually very easy. For a 1 to 2 pound octopus, it takes about an hour to cook in boiling water. You know the octopus is ready when you are easily able to insert a paring knife to where the legs and the head meet.

How to make Pulpo a la Gallega Recipe

Start by taking the skin off the potatoes with a vegetable peeler and place them in a pot of boiling water or a steamer if you have one.

Keeping boiling on high heat until potatoes are easily pierced with a paring knife, about 20 minutes.  

Take the potatoes out but do not pour out the water.

Turn the heat off and drop the cooked octopus into the water. We aren’t trying to cook the octopus, rather warm it up in the same water. (See note below if your octopus is uncooked).

Rinse the potatoes under cold water until cool, then slice.

Arrange the sliced potatoes on a serving platter, spread out. Drain the octopus and slice the tentacles into bite size pieces. Place the octopus on the slices of potatoes and drizzle olive oil over it. Sprinkle salt and pimentón on the octopus and potatoes.

Note: For a 1 to 2 pound octopus, it takes about an hour to cook in boiling water. You know the octopus is ready when you are easily able to insert a paring knife to where the legs and the head meet.

Other dishes to try

• PAN TUMACA CON JAMÓN SERRANO
• TORTILLA DE PATATAS
• AUTHENTIC SPANISH GAZPACHO

Pulpo a la Gallega Recipe

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• Author: Maxine Dubois
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

This Pulpo a la Gallega Recipe is made with boiled potatoes, cooked octopus, olive oil, pimentón, and salt and arranged on a large platter.  

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Ingredients

Scale 1x2x3x

• 2-3 large gold potatoes, peeled
• 6 cooked octopus tentacles
• 1 tablespoon olive oil
• 1 tablespoon pimentón or paprika
• Salt

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Instructions

1. Start by taking the skin off the potatoes with a vegetable peeler and place them in a pot of boiling water or a steamer if you have one.
2. Keeping boiling on high heat until potatoes are easily pierced with a paring knife, about 20 minutes.  
3. Take the potatoes out but do not pour out the water.
4. Turn the heat off and drop the cooked octopus into the water. We aren’t trying to cook the octopus, rather warm it up in the same water. (See note below if your octopus is uncooked).
5. Rinse the potatoes under cold water until cool, then slice.
6. Arrange the sliced potatoes on a serving platter, spread out. Drain the octopus and slice the tentacles into bite size pieces. Place the octopus on the slices of potatoes and drizzle olive oil over it. Sprinkle salt and pimentón on the octopus and potatoes.

Notes

• For a 1 to 2 pound octopus, it takes about an hour to cook in boiling water. You know the octopus is ready when you are easily able to insert a paring knife to where the legs and the head meet.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Boiling
• Cuisine: Spanish

Nutrition

• Serving Size: 1
• Calories: 153
• Fat: 3.2g
• Saturated Fat: 0.6g
• Carbohydrates: 9.8 g
• Fiber: 0.8g
• Protein: 20g
• Cholesterol: 63mg