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+ servings

Tapas: Pulpo a la Gallega

Course Appetizer, Salad
Cuisine Spanish
Keyword lycooking, lyukum cooking lab, octopus, potato, recipe, seafood, spiced
Prep Time 30 minutes
Cook Time 2 hours
Total Time 3 hours 30 minutes
Servings 3 people


  • 2 lbs octopus
  • 3 potatoes
  • 3 tbsp olive oil extra virgin
  • 2 tsp paprika Spanish
  • 1 bay leaf
  • 5 black pepper corns crushed


  • In a large pot, pour enough water to cover an octopus completely. Bring water to boiling on maximum heat. Start "scaring" the octopus. Every time, when a 2-pound octopus is dipped into the boiling water, the temperature of the water drops down. Wait for the water to reach boiling again before the next dipping. Every dipping will make the octopus’ muscles contract more and more. Continue dipping as many times as needed to make its tentacles completely curl.
  • Reduce the heat to minimum and simmer the octopus for an additional hour. When the octopus is done, take it out of water to cool. Reserve the cooking water, taste it, add salt to taste.
  • Wash and peel potatoes. Slice them into the ¼” thick rounds and add to the same cooking water. Simmer potatoes for about 20 minutes.
  • Layer cooked potatoes, slice and place on top of potatoes bite-size octopus peaces, sprinkle them with olive oil and paprika, serve!