Irresistible Spanish Octopus Recipe – Pulpo Gallego

Seafood is undoubtedly one of the most delicious foods that exist and you can find it anywhere from bars to the most prestigious restaurants in the world.

However, making homemade seafood is another story. Many people feel intimidated or think that they need hundreds of ingredients, but luckily there is the Spanish octopus recipe.

Spanish octopus is one of the best-known dishes in all of Spain, and you can make it in your kitchen. 

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Here we will teach you how to cook octopus, some tips for serving and storing, and everything you need to know.

Background of the Dish

Perhaps you are more familiar with other recipes from Spain such as Spanish scallops recipe or baked Spanish mackerel, but let us tell you that the Spanish octopus has nothing to envy.

The Spanish octopus recipe was created hundreds of years ago, it became popular in 1800 since it was a way that people found of transporting the octopus without it spoiling.

Keep in mind that the Spanish coasts have always stood out for having high-quality octopus, so it is not surprising that people have loved this recipe and continue to prepare it even so many years later.

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Things You’ll Need for Spanish Octopus Recipe

The main ingredients that you will need for this octopus recipe are an octopus, potato, paprika, oil, and seasoning.

For cooking octopus you just need a large pot, so the recipe is as easy as it gets.

Ingredients

• 1 octopus (about 2 kg)
• 5 potatoes
• salt and pepper
• 1 teaspoon paprika (optional)
• Olive oil

How to Make Spanish Octopus Recipe – Step by Step Guide

1. To start making this pulpo recipe, you have to clean the octopus by removing the innards, and then rinse the tentacles with plenty of water. You can avoid this step if you buy the octopus frozen or the one that already comes clean.

2. Then, bring a large pot of water to a boil. When it starts to boil, take the octopus by the head and put the tentacles in for a few seconds, remove it and repeat it three or four times. This is so that the octopus doesn’t lose its skin during cooking.

3. After that, put the pulpo gallego in the water, submerge it completely and cover the pot with a lid. Put salt, pepper, and paprika (optional) in the water with the octopus.

4. If the octopus weighs 2kg, cook it for 45 minutes, if it is smaller, 25 minutes is enough. You’ll know it’s ready when it’s tender (you can poke it with a fork).

5. Leave the Spanish octopus for another 20 minutes with the fire off.

6. In another pot, bring water to a boil with a pinch of salt. Meanwhile, clean the potatoes and cut them into slices.

7. When the water boils, add the potatoes. The cooking time depends on the size, you have to prick them with a skewer to see if they are tender. When they are cooked, drain them.

8. Put the potato slices on a platter or plate, then put the octopus on top (it can be cut). Now you just have to serve this octopus dish while hot. To serve the classic version of this octopus meal, mix a few tablespoons of olive oil with paprika and a pinch of salt, then drizzle that on top of the plate.

Substitution of Ingredients

What makes this one of the best octopus recipes is that you hardly need any ingredients.

With water to boil, octopus, potatoes, seasoning, and olive oil are all you need.

Even so, there are some changes that you can make in the Spanish octopus recipe to adapt it to your tastes.

You can avoid using paprika as a seasoning and stick with the classic salt and pepper.

Also, instead of making boiled potatoes, you can make sweet potatoes or pumpkin.

And you can also prepare the potatoes however you want, even mashed potatoes are a good idea.

Some people add other vegetables for more flavor, such as bell peppers, onion, and garlic. 

This is not a bad thing, but what makes this dish stand out from other octopus recipes is that it lets the octopus flavor be the star.

Tips on Serving Spanish Octopus Recipe

When you finish preparing this Spanish octopus recipe there are different ways in which you can serve it.

The mix of olive oil with paprika is not typical of all octopus appetizers, but it is a classic in Galician octopus so we encourage you to at least give it a try and drizzle it on top.

Like the Gambas al pil pil, it is one of the best-known tapas in all of Spain, so you can serve it as a snack or before lunch or dinner.

Like other octopus dishes, instead of going the appetizer route, you can serve it as the main dish.

In that case, you should prepare a little more potatoes (to make it an abundant side dish), and following these amounts you will have 4 servings of one of the best octopus meals you will ever taste.

If you liked this recipe, we encourage you to try the Spanish Grilled Octopus Salad or the Deep-Fried Octopus from Spain, which are both suitable for any seafood lover out there.

And when it comes to seafood, recipes like Spanish Seafood Stew or Spanish Seafood Soup stand out.

How to Store Spanish Octopus Recipe

This is the best octopus recipe because there are different ways in which you can store it and it will not lose its flavor or texture.

Like other Spanish octopus recipes, when you finish making this Spanish octopus recipe, let it come to room temperature before storing it.

Then, put the pulpo gallego in a Tupperware or covered bowl (with a lid, plastic wrap, or a clean plastic bag). 

Now you can store it in the fridge for up to 3 days or in the frozen freezer for 15 days.

Due to the seafood and potatoes in this dish, it is not recommended to keep it stored for longer as it loses its freshness.

Recipe Card: Spanish Octopus Recipe

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