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Galician Style Octopus Recipe - Pulpo Gallego


Pulpo Gallego - Galician Style Octopus  Pulpo Gallego

Pulpo Gallego - Galician Style Octopus Pulpo Gallego (c) 2007 L. Sierra Licensed to About.com

Lisa Sierra
"Pulpo Gallego" or Galician-Style Octopus is a "tapa" or appetizer served all over Spain today. It is very simple - cooked octopus served with boiled potatoes, olive oil and sweet Spanish paprika.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes


  • 1.5 lbs octopus
  • 4 large potatoes
  • Spanish extra virgin olive oil to drizzle
  • sweet Spanish paprika


This Galician style octopus recipes makes 8 servings as an appetizer.

To cut down the cooking time for the octopus, freeze the octopus first. Then, remove it from the freezer and place it in large pot of boiling water and cook until soft enough to eat. This usually takes about 1 hour. Remove from water and allow to cool. Refrigerate for at least 1 hour. Cut into bit-size chunks.

Note: If you find boiled octopus at a local ethnic or gourmet food store, this will cut down on the time it takes to prepare this dish. Simply remove from package, rinse and slice.

Rinse potatoes and clean with a vegetable brush. Fill a medium size pot half-full with water. Bring water to a boil over high heat. Boil the Potatoes until a fork goes in easily. Remove from heat and place under cold running water. Allow to cool, then peel the potatoes. Slice into rounds approximately 1/3-inch thick.

Arrange potato slices on a serving platter. Place octopus on top. Drizzle with olive oil. Sprinkle sweet paprika over top and serve.

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