Entree: Spain – Galicia – Pulpo a la Gallega (Tender boiled octopus sliced and dressed with olive oil, smoked paprika, and coarse salt, traditionally served over potatoes)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Additional 10 min

Total 1 hr 25 min

Ingredients

- 1 whole octopus, about 2.2 lb (1 kg), cleaned
- 2 large waxy potatoes (such as Yukon Gold), about 1 lb (450 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tsp (4 g) sweet smoked paprika (pimentón de la Vera)
- 1/2 tsp (2 g) hot smoked paprika (optional)
- Coarse sea salt to taste
- 1 bay leaf
- 2 cloves garlic, crushed
- Water for boiling

Instructions

1. Prepare potatoes: place potatoes (unpeeled) in a pot, cover with cold salted water, bring to a boil and cook until tender, about 20–25 minutes depending on size. Drain, peel, and cut into 1/4-inch (6 mm) slices; keep warm.
2. Tenderize and cook octopus: bring a large pot of water to a rolling boil with bay leaf and crushed garlic. To help tenderize, dip the octopus three times (by lowering and lifting) into the boiling water before fully immersing, then simmer gently for 40–50 minutes until a thick part of a tentacle is easily pierced with a fork.
3. Remove octopus from pot and let rest 10 minutes. Cut off tentacles and slice crosswise into 1/4-inch (6 mm) rounds. If using smaller octopus, slice whole body as well.
4. Plate: arrange potato slices on a serving board or platter, top with octopus slices.
5. Finish: drizzle evenly with 3 tbsp (45 ml) extra-virgin olive oil, sprinkle 2 tsp (4 g) sweet smoked paprika and optional 1/2 tsp (2 g) hot smoked paprika, and scatter coarse sea salt to taste.
6. Serve immediately with crusty bread and a glass of Galician Albariño if desired.