Pulpo a la Gallega

Name: Pulpo a la Gallega
Cook time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 Octopus, about 1.5–2 kg, cleaned; 4 medium Waxy Potatoes, peeled; 2 Bay Leaves; 6 tbsp Extra Virgin Olive Oil, Spanish; 2 tsp Sweet Spanish Paprika, pimentón dulce; 1/2 tsp Hot Spanish Paprika, pimentón picante; 1 1/4 tsp Coarse Sea Salt; Some Water, enough to submerge

Pulpo a la Gallega is a simple, rustic Galician classic — tender, slightly smoky octopus served atop buttery boiled potatoes and finished with fruity olive oil, paprika and coarse sea salt. The contrast of the soft potatoes and succulent, charmed tentacle slices makes every bite comforting and elegant.

Pulpo a la Gallega is a simple, rustic Galician classic — tender, slightly smoky octopus served atop buttery boiled potatoes and f... Show more

Traditional Spanish Recipe

Health Grade

S+ · Outstanding

Rating

4.5

Time

1 hr40 min

Price

2,21 €

Calories

413 kcal

low calorie

healthy

nutritious

gluten free

Method

Prep the octopus

Rinse the Octopus under cold water and pat it dry. If the Waxy Potatoes are larger than a golf ball, halve them so they finish cooking at the same pace as the octopus.

Simmer the octopus

Fill a large pot with Water and add the Bay Leaves. Bring it to a boil. Hold the octopus by the body and scare it by dipping it in and out three times before letting it sink into the pot for good. Keep the liquid at a gentle simmer, not a hard boil, and cook for 45 minutes. Add the potatoes and simmer for 20 minutes more, until the octopus is tender and the potatoes are easily pierced with a knife.

Slice and rest

Lift the octopus and potatoes out with tongs or a slotted spoon and let them rest for 5 minutes. Slice the octopus into thick bite-size pieces, then cut the potatoes into thick rounds or rustic chunks.

Plate and season

Arrange the potatoes on a warm platter, pile the octopus on top, and drizzle everything with the Extra Virgin Olive Oil (Spanish). Sprinkle on the Sweet Spanish Paprika (pimentón dulce) and the Hot Spanish Paprika (pimentón picante), then finish with the Coarse Sea Salt. Serve right away while the oil is glossy and the potatoes are still warm.

Ingredients

Method

For 4 servings

Adjust servings

For cooking the octopus and potatoes

1 Octopus, about 1.5–2 kg, cleaned
4 medium Waxy Potatoes, peeled
2 Bay Leaves
Some Water, enough to submerge

For finishing/serving

6 tbsp Extra Virgin Olive Oil, Spanish
2 tsp Sweet Spanish Paprika, pimentón dulce
1/2 tsp Hot Spanish Paprika, pimentón picante
1 1/4 tsp Coarse Sea Salt

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

413 kcal

21% of Daily kcal

Protein

26 g

51% RDI

Fat

22 g

3.2g sat fat

Carbs

30 g

11% RDI

Sugar

1.3 g

3% RDI

Fiber

3.8 g

13% RDI

Salt

2 g

39% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S+ · 10.0 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

For cooking the octopus and potatoes

1 Octopus, about 1.5–2 kg, cleaned
4 medium Waxy Potatoes, peeled
2 Bay Leaves
Some Water, enough to submerge

For finishing/serving

6 tbsp Extra Virgin Olive Oil, Spanish
2 tsp Sweet Spanish Paprika, pimentón dulce
1/2 tsp Hot Spanish Paprika, pimentón picante
1 1/4 tsp Coarse Sea Salt

🧂 Plus ~1g of salt

Pulpo a la Gallega

Method

Prep the octopus

Simmer the octopus

Slice and rest

Plate and season

Ingredients

Method

For cooking the octopus and potatoes

For finishing/serving

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For cooking the octopus and potatoes

For finishing/serving

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