Recipes
Galician-style octopus

Galician-style octopus

Name: Galician-style octopus
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4 portions
Ingredients: 1 pc octopus; 3 l water; 4 pcs potatoes; 1 teaspoon salt; 4 tablespoons olive oil; 2 teaspoons sweet paprika; 0.5 teaspoon hot paprika

Jakub SýkoraSeafoodSpanish Cuisine x se líbilo

Galician octopus comes together from tender boiled octopus served with potatoes, olive oil, and ground paprika, a traditional Spanish tapas. You clean the octopus, dip it three times into boiling water, then simmer it for 50-60 minutes until tender. You add sliced potatoes and finish cooking them together. You slice everything, arrange it, and drizzle with olive oil and paprika. Serve warm as a starter with bread and white wine.

Příprava: 30min

Vaření: 1h 15min

CELKOVÝ ČAS: 1h 45min

Step by step process

Preparing the octopus and potatoes

1
Clean the octopus thoroughly under cold running water. Locate the beak between the arms (in the center) and push it out or cut it out. If the octopus is frozen, let it thaw slowly in the refrigerator for a better texture.
2
Pour 3-4 liters of water into a large pot, bring to a boil, and add about 1 teaspoon of salt. Hold the octopus by the head and dip it into the boiling water three times for 2-3 seconds each - the arms will curl nicely.
3
Then fully immerse the octopus in the pot, reduce the heat to a gentle simmer (small bubbles), and cook for 50-60 minutes depending on size. Check tenderness by piercing the thickest part of a tentacle with a knife or fork - it should go in easily.

Cooking the potatoes

4
Peel the potatoes and slice them into thicker rounds (about 1.5 cm).
5
About 30 minutes into cooking the octopus, carefully add the sliced potatoes to the same pot and cook together for another 15-20 minutes, until the potatoes are soft (check with a fork).
6
Once the potatoes and octopus are tender, lift both out with a slotted spoon and let rest for about 5 minutes so they can be safely cut and served.

Serving

7
Arrange the potatoes on plates or a wooden board in a single layer.
8
Slice the octopus into pieces about 1 cm thick and arrange them over the potatoes.
9
Drizzle each portion with good extra-virgin olive oil, sprinkle with ground sweet paprika, and, to taste, add a pinch of hot paprika and a little salt.
10
Serve warm as tapas or an original starter, ideally with bread and a glass of dry white wine.