Spanish
Pulpo a la Gallega (Pulpo á Feira con Cachelos)
Galician-style tender octopus over sliced potatoes with olive oil, coarse salt, and pimentón.
6 servings · 20 minutes prep · 15 minutes cook
Ingredients
Ingredients
- 1 whole cleaned octopus, 3 1/2 to 4 pounds, previously frozen and fully thawed
- 1 small yellow onion, peeled
- 2 pounds small waxy potatoes, scrubbed
- 1/2 cup fruity Spanish extra-virgin olive oil
- 2 teaspoons sweet Spanish pimentón
- 1/2 teaspoon hot Spanish pimentón
- 2 teaspoons coarse sea salt, plus more for the potatoes
Directions
Tenderize and Cook the Octopus
- Rinse the thawed octopus, confirm the beak and innards are removed, and keep it cold. Bring a tall pot of unsalted water with the onion to a rolling boil.
- Holding the octopus by the head, lower the tentacles into the water for 5 seconds and lift them out; repeat twice so the tentacles curl. Lower in the entire octopus. When the water returns to a simmer, reduce the heat to maintain only gentle movement.
- Simmer for 40 to 50 minutes, until a skewer enters the thickest tentacle near the head with slight resistance. Avoid a hard boil, which can damage the skin. Turn off the heat and rest the octopus in its liquid for 15 minutes.
Cook the Potatoes
- Meanwhile, place the potatoes in a second pot, cover with 1 inch of strained octopus cooking liquid, and season lightly with salt. Simmer for 18 to 25 minutes until a knife enters easily. Drain, let steam-dry for 5 minutes, and slice into 1/2-inch rounds.
Slice, Season, and Serve
- Lift out the octopus carefully and drain without scraping off the skin. Separate the tentacles and snip them with kitchen shears into 1/2-inch to 3/4-inch pieces; slice the tender head meat.
- Arrange the warm potato rounds on a wooden platter or warmed plate and top with the warm octopus. Drizzle evenly with olive oil, dust first with sweet pimentón and then hot pimentón, and finish with coarse sea salt. Serve hot.
