Pulpo a la Gallega

Name: Pulpo a la Gallega
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5kg whole octopus, cleaned; 1 onion, peeled; 2 bay leaves; 1 tablespoon black peppercorns; 4 medium potatoes; Extra virgin olive oil for drizzling; Sweet smoked paprika for dusting; Coarse sea salt to taste

Published: June 28, 2026 | Spanish Cuisine | ⏱ 1h 5min

Galician-style octopus with paprika and olive oil on a wooden plate

Pulpo a la gallega is the pride of Galician cuisine — tender octopus slices served on a wooden plate, drizzled with extra virgin olive oil, and dusted with sweet smoked paprika and coarse sea salt. This iconic Spanish tapa is deceptively simple but utterly unforgettable when done right.

Recipe Info

Prep Time15 min

Cook Time50 min

Total Time1h 5min

Servings4

DifficultyMedium

CuisineSpanish

1.5kg whole octopus, cleaned
1 onion, peeled
2 bay leaves
1 tablespoon black peppercorns
4 medium potatoes
Extra virgin olive oil for drizzling
Sweet smoked paprika for dusting
Coarse sea salt to taste

2 Instructions

Tenderize the octopus

Bring a large pot of water to a boil. Dip the octopus in the boiling water three times before fully submerging. This helps tenderize it.

Cook the octopus

Add onion, bay leaves, and peppercorns to the pot. Simmer the octopus for 40-50 minutes until tender. Test with a knife at the thickest part.

Cook the potatoes

In a separate pot, boil the potatoes in salted water until tender. Slice into thick rounds.

Assemble and serve

Slice the octopus tentacles into rounds. Arrange potato slices on a wooden plate, top with octopus. Drizzle generously with olive oil, dust with paprika, and sprinkle with coarse salt.

Pro Tips

The triple-dip method is essential for tender octopus. It helps loosen the skin and ensures even cooking.
Do not add salt to the octopus cooking water. Salt can make octopus tough.
Slice octopus into even rounds using a sharp knife for the best presentation.

Nutrition Information

Calories	240 kcal
Protein	28g
Fat	8g
Saturated Fat	2g
Carbohydrates	16g
Fiber	2g
Sugar	1g
Sodium	480mg

* Nutritional values are approximate and based on per-serving calculations.

Frequently Asked Questions

Yes. In fact, frozen octopus is often more tender because the freezing process breaks down the fibers. Thaw completely before cooking.

A knife inserted into the thickest part should slide in easily. The skin should also start to peel away from the flesh.

Rating

★ ★ ★ ★ ★ 4.6 (118 votes)

About the Author

Stephanie Grine

Recipe Developer & Food Enthusiast

I am a passionate home cook who believes that great food brings people together. Every recipe on TodayFoodsMenu is developed, tested, and photographed in my home kitchen — not a professional test...

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