Octopus gratin with San Simón cheese

Ingredients

• 550 gcooked octopus
• 250 gsmoked cheese (San Simón da Costa)
• to tastesweet or hot La Vera paprika
• to tasteolive oil
• to tastesalt
• 1 medium potato per person (recommended)potatoes, cooked and sliced about 2 cm thick

Instructions

1. 1

   Cook the potatoes

   Cook the potatoes in salted water for about 15 minutes, or until a knife or skewer pierces them easily.

2. 2

   Sear the octopus

   Slice the octopus and sauté it in a frying pan over high heat with a splash of hot oil, then transfer it to a dish.

3. 3

   Assemble the gratin

   Arrange the potatoes in an ovenproof dish and drizzle with olive oil. Add the sautéed octopus, drizzle with more olive oil, season with salt and a little paprika, then cover with sliced cheese.

4. 4

   Grill the topping

   Grill in the oven at 210°C for 8–10 minutes, or until the cheese has melted.

5. 5

   Finish and serve

   Remove the dish from the oven, sprinkle over a little paprika and serve.

What is octopus gratin with San Simón cheese?

This is a simple Galician-inspired oven dish built around cooked octopus, potatoes and San Simón da Costa, a smoked cheese from Galicia. The recipe brings together familiar ingredients associated with the region without making the preparation complicated.

The potatoes make a soft, substantial base, while the octopus adds a savoury seafood flavour. A brief spell under the grill melts the cheese into a smoky topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 48g protein, 26g carbs, 25g fat.

The potatoes provide most of the carbohydrate, while the octopus and cheese contribute protein. The cheese and olive oil are the main sources of fat; serve a generous portion of salad or vegetables alongside to balance the plate.

Choose the cheese and paprika

San Simón da Costa: its smoky character is central to the dish, so use it if available and slice it thinly enough to melt quickly. Another smoked cheese can work, though the flavour will differ.

Paprika: sweet paprika gives warmth and colour without much heat; hot paprika adds a sharper finish. A light hand keeps it from overwhelming the cheese and octopus.

Cook the potatoes until just tender

Potatoes: the stated cooking time is about 15 minutes, but size and variety affect how quickly they soften. Check with a knife or skewer; it should pass through without the slices falling apart.

Slicing: cut the cooked potatoes into rounds about 2 cm thick as specified. Keeping them intact makes it easier to arrange a stable base in the ovenproof dish.

Sear the octopus briefly

Hot pan: heat the oil before adding the sliced octopus, then sauté it over high heat as directed. This step is brief; the octopus is already cooked and will be heated again in the oven.

Avoid leaving it in the pan for too long, which can make the pieces firm. Transfer it to the dish once it has been sautéed.

Watch the grill closely

Cheese: cover the octopus with sliced cheese so it melts over the top. Thin slices help it soften within the recipe’s 8–10-minute grilling window.

Doneness: the recipe’s cue is melted cheese, rather than a deeply browned crust. Keep an eye on the dish under the grill, as the surface can change quickly.

Serve it while hot

Fresh finish: add the final pinch of paprika after removing the dish from the oven, as instructed. Serve promptly so the cheese stays soft and the potatoes are warm.

On the side: a crisp green salad or simply dressed vegetables provide a fresh contrast to the smoky, rich topping.

Recipe notes & tips

• Use cooked octopus as specified, since the recipe only gives it a quick sauté before baking.
• Slice the potatoes to a consistent thickness so they cook and layer evenly.
• Heat the oil before adding the octopus to the pan.
• Keep the paprika light before grilling, then add a little more to finish if you like.
• Check the cheese from the 8-minute mark and take the dish out once it has melted.

Variations

• Hot paprika: use the spicy option for a more peppery finish.
• Extra vegetables: add cooked sliced peppers beneath the octopus for a sweeter layer.
• Cheese swap: use another smoked cheese if San Simón da Costa is unavailable, knowing the flavour will change.
• Fresh herbs: scatter chopped parsley over the finished dish for a fresh note.
• More potatoes: add an extra potato if you want a more substantial base.

Common mistakes to avoid

• Undercooked potatoes: check them with a knife before draining; they should be tender but still hold their shape.
• Overcooking the octopus: sauté it briefly because it is already cooked and will go into the oven afterwards.
• Uneven slices: cut the potatoes to about 2 cm thick so they form an even layer.
• Too much paprika: start with a small amount so it complements rather than masks the smoked cheese.
• Leaving the grill unattended: check the cheese during the 8–10-minute cooking time and remove the dish once melted.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat in an ovenproof dish until hot throughout; the cheese may not have quite the same texture after reheating.

Frequently asked questions