Galician-style Octopus
Tender octopus slices with a sprinkle of coarse salt, a classic Spanish tapa that's surprisingly simple to make at home.
- Total time
- 55 min
- Servings
- 4
- Calories
- 250
- Protein
- 30g
Ingredients
- 2 lb octopus
- 4 qt water
- 1 tbsp salt
- 2 tbsp olive oil
Instructions
- 1
Bring 4 qt water and 1 tbsp salt to a rolling boil in a large pot. Dip the 2 lb octopus into the water 3 times, then fully submerge.
- 2
Reduce heat to a gentle simmer and cook until the octopus is tender when pierced with a fork, about 40-50 minutes. Do not boil vigorously.
- 3
Remove the octopus from the pot and let it rest for 5 minutes. Cut the tentacles into 1/2-inch slices, discarding the head if desired.
- 4
Arrange the octopus slices on a serving plate. Drizzle with the 2 tbsp olive oil and sprinkle with a pinch of coarse salt.
- 5
Serve warm or at room temperature, with lemon wedges or paprika if you like.
Tools you’ll need
- Large pot
- Tongs
- Cutting board
- Knife
- Serving plate
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