Pulpo a la Gallega
Tender boiled octopus finished with smoky paprika oil and served warm or at room temperature. A Spanish classic that's simple, elegant, and deeply flavorful.
- Total time
- 50 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 pounds octopus, whole
- 2 tablespoons kosher salt
- ½ cup olive oil
- 4 count garlic cloves, minced
- 2 teaspoons smoked paprika
- ¼ teaspoon red pepper flakes
- 2 tablespoons fresh herbs (parsley or chives, chopped)
Instructions
- 1
Fill a large pot with 4 quarts of water, add 2 tablespoons of salt, and bring to a rolling boil over high heat—watch for large bubbles rapidly breaking at the surface, about 8 minutes.
- 2
Rinse the octopus under cool running water for 30 seconds, rubbing gently with your hands to remove any surface dirt or debris.
- 3
Carefully place the octopus into the boiling water and cover the pot with a lid, leaving it slightly ajar so steam can escape without the water boiling over.
- 4
Reduce heat to medium-low and simmer, covered, for 35 to 45 minutes, until a fork or knife easily pierces the thickest part of a tentacle with no resistance.
- 5
Remove the octopus from the water using tongs and place it on a clean cutting board to cool for 3 minutes until you can handle it comfortably.
- 6
While the octopus cools, pour 0.5 cup of olive oil into a small saucepan and place it over medium heat until the oil shimmers and moves quickly when you tilt the pan, about 90 seconds.
- 7
Stir 4 minced garlic cloves into the hot oil and cook, stirring constantly, for 60 seconds until the kitchen smells strongly of garlic—do not let the garlic brown.
- 8
Stir in 2 teaspoons of smoked paprika and 0.25 teaspoon of red pepper flakes, continuing to stir for 30 seconds until the spices smell fragrant and the oil turns rusty orange.
- 9
Remove the saucepan from heat and set aside (you can prepare this oil ahead and reheat gently if needed).
- 10
Using a sharp knife, cut the octopus tentacles crosswise into 0.5-inch-thick slices, slicing straight through the tentacles as if cutting sausage rounds.
- 11
Arrange the octopus slices on a serving platter or four individual plates, overlapping them slightly.
- 12
Pour the warm paprika oil evenly over the octopus slices, ensuring each piece is coated with oil and spices.
- 13
Scatter 2 tablespoons of chopped fresh herbs (parsley or chives) over the top as garnish.
Tools you’ll need
- large pot (5+ quart capacity)
- lid for pot
- cutting board
- sharp knife
- small saucepan
- wooden spoon
- tongs
- serving platter or individual plates
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