Pulpo a la Gallega

Build the Meal Around Pulpo a la Gallega

• A cold Albariño
• Crusty bread
• Padrón peppers and a plate of jamón

How to Make Pulpo a la Gallega

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. If the octopus is still frozen, thaw it completely in the fridge, never on the counter. Freezing first is essential — it does the tenderising that would otherwise take hours of pounding.

   Mark done

2. Bring a large pot of unsalted water to a rolling boil with the onion and bay leaves.

   Mark done

3. Hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then lift out. Repeat twice more. The tentacles will curl tightly.

   Mark done

4. On the fourth dip, lower the whole octopus in and reduce to a gentle simmer.

   Mark done

5. Cook 40 to 55 minutes depending on size. Test by pushing a skewer into the thickest part of a tentacle — it should meet almost no resistance.

   Mark done Start 40 min timer

6. Turn the heat off and let the octopus sit in the water for 20 minutes.

   Mark done Start 20 min timer

7. Meanwhile boil the potatoes in some of the octopus water until tender, about 18 minutes, then slice into 1 cm rounds.

   Mark done Start 18 min timer

8. Lift the octopus out and cut the tentacles into 1 cm coins with scissors.

   Mark done

9. Lay the potato slices on a wooden plate, pile the octopus on top, drizzle heavily with olive oil, and dust with both pimentóns and coarse salt.

   Mark done

Something wrong or unclear in this recipe? Report a problem with this recipe.

Notes From the Method

Never salt the cooking water. Salt toughens octopus during the boil.

The three dips genuinely matter for appearance — they set the skin so it stays on the tentacles.

Serve warm rather than hot, on wood if you have it. The traditional plate absorbs excess oil.

Storing and Reheating

Cooked octopus keeps 2 days refrigerated in a little of its cooking liquid. Serve at room temperature or gently warmed.

Pulpo a la Gallega Nutrition

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.