Main dishes
Galician-style octopus with potatoes
Tender octopus over potatoes with paprika, coarse salt and olive oil. Five clear steps to control the simmer and serve warm.
- Total time
- 80 min
- Servings
- 4
- Difficulty
- Intermediate
- Cuisine
- Galician, Spanish
Ingredients
Method
Prepare the octopus
Use fully thawed, cleaned octopus. Wash the potatoes and fill a large pot with water; have paprika, salt and oil ready.
Simmer until tender
Bring water to a boil. Holding the head, dip the tentacles in and out three times, then submerge with the bay leaf. Simmer gently for 40–60 minutes, until a skewer enters the thickest tentacle easily.
Cook the potatoes
While the octopus cooks, cut potatoes into thick pieces and boil separately with some salt for 20–25 minutes until tender but intact. Drain.
Rest and slice
Rest octopus out of the water for 5 minutes. Cut tentacles into roughly 1 cm rounds with scissors and slice the head into bites. Arrange warm potatoes on a platter.
Season and serve
Place octopus on the potatoes. Scatter sweet paprika and coarse salt, plus hot paprika if desired. Drizzle with olive oil and serve warm.
The step photos are illustrative.
Notes
Nutrition facts
1 of 4 servings
- Protein
- 42.7 g
- Carbohydrates
- 50.3 g
- Fat
- 16.6 g
- Saturated fat
- 2.5 g
- Fiber
- 5.9 g
- Sugars
- 2.3 g
- Sodium
- 985 mg
Estimate per serving; cooking and the amount of oil consumed affect values.
Reference source: USDA FoodData Central, SR Legacy April 2018
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Tender octopus over potatoes with paprika, coarse salt and olive oil. Five clear steps to control the simmer and serve warm.
Frequently asked questions
How do I know when octopus is tender?
A skewer should enter the thickest tentacle with little resistance; timing depends on size.
Can I cook potatoes in the octopus water?
Yes. Cook them after removing the octopus; this version boils them in parallel to save time.
