"Pulpo Gallego" or Galician-Style Octopus is a "tapa" or appetizer served all over Spain today. It is very simple - cooked octopus served with boiled potatoes, olive oil, lemon and smoked Spanish paprika.


  • 1 kg large octopus tentacles

  • 10 large kiffler potatoes

  • Spanish extra virgin olive oil to drizzle

  • 1 whole lemon cut in half

  • Smoked Spanish paprika

  • Sea salt flakes


  • 1.

    Best to use frozen octopus, remove it from the freezer to thaw overnight. Place it in large pot of boiling water and cook until soft enough to eat. This usually takes about 1 hour. Remove from water and allow cooling, drizzle olive oil and squeeze half lemon over octopus. Refrigerate for at least 1 hour. Cut into bit-size chunks and ready to grill/pan fry.

  • 2.

    Rinse potatoes and clean with a vegetable brush. Fill a medium size pot half-full with water. Bring water to a boil over high heat. Boil the Potatoes until a fork goes in easily. Remove from heat and slice into rounds approximately 1/3-inch thick.

  • 3.

    Arrange potato slices on a serving platter. Grill/panfry just to achieve colour and place octopus on top. Drizzle with olive oil, squeeze of lemon, sea salt flakes and sprinkle sweet paprika over top and serve.


Makes: 8 servings as an appetizer

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