Pulpo a la Gallega

Name: Pulpo a la Gallega
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 lbs octopus (fresh or frozen); 1 tsp sea salt; 1 tsp smoked paprika; 4 tbsp extra virgin olive oil; 2 cloves garlic, minced; 12 oz waxy potatoes (for serving), cubed; 1/2 lemon; 1/2 red bell pepper, diced

Tender octopus dressed with fruity olive oil, smoked paprika, and sea salt in the style of Galicia. A sublime Spanish appetizer or light dinner.

50 minMediumServes 4220 cal/serving

SpanishDinnerStovetopStandard

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

2 lbs octopus (fresh or frozen)
1 tsp sea salt
1 tsp smoked paprika
4 tbsp extra virgin olive oil
2 cloves garlic, minced
12 oz waxy potatoes (for serving), cubed
1/2 lemon
1/2 red bell pepper, diced

Instructions

1

Fill a large pot with salted water and bring to a boil. If the frozen octopus is used, do not thaw it.
2

Plunge 2 lbs octopus (fresh or frozen) into the boiling water. Add 1/2 lemon. Simmer for 35-40 minutes until tentacles are tender.
3

While octopus cooks, boil 12 oz cubed waxy potatoes (for serving) in salted water until fork-tender, about 15-20 minutes. Drain and set aside.
4

Remove octopus from water and let cool slightly. Cut tentacles into bite-sized pieces.
5

Heat 4 tbsp extra virgin olive oil in a small skillet over low heat. Add 2 cloves minced garlic and stir for 30 seconds, being careful not to brown.
6

Arrange potatoes on a platter. Top with octopus pieces and 1/2 diced red bell pepper.
7

Drizzle warm garlic oil over octopus. Sprinkle generously with 1 tsp smoked paprika and 1 tsp sea salt.
8

Serve immediately while oil is still warm.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Spanish Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What is Pulpo a la Gallega?

Tender octopus dressed with fruity olive oil, smoked paprika, and sea salt in the style of Galicia. A sublime Spanish appetizer or light dinner. This reference files it under Spanish dinner: made on the stovetop, rated medium and about 50 minutes start to finish.

How much time should I plan for Pulpo a la Gallega?

As written, 50 minutes: 10 of prep and 40 of cooking. The longest single stretch is step 2 (40 minutes): "Simmer for 35-40 minutes until tentacles are tender."

What can I use instead of smoked paprika in Pulpo a la Gallega?

The entry for Pulpo a la Gallega calls for 1 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Does Pulpo a la Gallega contain shellfish?

Yes: 2 lbs octopus (fresh or frozen). The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Pulpo a la Gallega?

One serving (the recipe makes 4) is about 220 calories, with 28 g protein, 3 g carbohydrate and 11 g fat, plus 520 mg sodium.

Serve it with

Setas a la Plancha side
White Bean and Roasted Pepper Salad salad
Alioli sauce
Horchata de Chufa drink

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.