Pulpo a la Gallega
Tender Galician-style octopus boiled until perfectly tender, then drizzled with Spanish olive oil, paprika, and sea salt. A classic Spanish tapa with minimal ingredients but maximum flavor.
- Total time
- 50 min
- Servings
- 4
- Calories
- 248
- Protein
- 24g
Ingredients
- 2 lb Fresh octopus
- 3 tablespoons Sea salt
- ½ cup Spanish extra virgin olive oil
- 1.5 teaspoons Spanish smoked paprika (pimentón)
- 1 teaspoon Fleur de sel or coarse sea salt for finishing
- 2 whole Fresh lemon wedges
Instructions
- 1
Clean the octopus under cold running water, rubbing the body and tentacles to remove any sand or debris.
- 2
Fill a large pot with 4 quarts of water and bring to a rolling boil.
- 3
Add 3 tablespoons of sea salt to the boiling water.
- 4
Carefully submerge the octopus in the boiling water. It will curl slightly—this is normal.
- 5
Reduce heat to medium and simmer for 35-45 minutes, until the octopus is very tender (a fork should pierce the tentacles easily).
- 6
Remove the octopus with tongs and place on a cutting board. Let cool for 5 minutes.
- 7
Cut the octopus tentacles into bite-sized pieces (about 1-2 inches). Arrange on a serving platter.
- 8
Drizzle generously with Spanish extra virgin olive oil.
- 9
Sprinkle evenly with smoked paprika and fleur de sel.
- 10
Serve warm or at room temperature with lemon wedges on the side.
Tools you’ll need
- Large pot (5-6 quart capacity)
- Kitchen tongs
- Cutting board
- Chef's knife
- Serving platter
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