Pulpo a la gallega

Ingredients

• 28 goctopus
• 57 gbay leaves
• 2 tbspsalt
• 28 gonion
• 28 ggarlic clove, chopped
• 675 mlolive oil
• 1 tbspchopped chilli
• 1 tbsphot paprika
• 12 pinchessalt and pepper, to taste

Instructions

1. 1

   Prepare the water

   Put a pan of water on the hob with the bay leaves, onion and a little salt. Once it boils, lower in the octopus with kitchen tongs, briefly lifting it out and back in 4–5 times.

2. 2

   Simmer the octopus

   Cover the pan and simmer the octopus for 35 minutes. Turn off the heat and leave it to cool in the cooking water.

3. 3

   Trim and cut

   After a few hours, when the octopus has cooled, lift it out of the water and remove some of the fatty skin from the inside, leaving the suckers intact. Cut the arms into bite-sized pieces. The eyes and beak are not used.

4. 4

   Fry garlic and chilli

   Peel and finely chop the garlic. Heat the oil, then briefly fry the garlic and chopped chilli in it. Add the octopus pieces and toss briefly to coat.

5. 5

   Season and serve

   Sprinkle the octopus with the paprika and a little salt, then serve.

What is pulpo a la gallega?

Pulpo a la gallega, also known as pulpo á feira, is a classic tapa from Galicia in north-west Spain. Traditionally, cooked octopus is served simply with olive oil, paprika and salt.

This version adds garlic and chilli, and cools the octopus in its cooking water before finishing it in seasoned oil. That make-ahead approach leaves little to do just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1375 calories, 2g protein, 2g carbs, 153g fat.

Olive oil supplies most of the energy and fat in this recipe; the small stated quantity of octopus contributes only a little protein, while the onion, garlic and chilli contribute very little carbohydrate. Serve it with potatoes or bread and vegetables if you want a more substantial, balanced plate.

The simmering liquid

Bay and onion: these flavour the cooking water as the octopus simmers. The recipe uses a generous amount of bay leaves, so check the quantity against the leaves you have before adding them.

Salt: a little goes into the water, while the finishing seasoning is adjusted at the end. The cooking water is discarded, so taste the octopus before adding more salt to the finished dish.

Tender octopus takes time

Gentle heat: simmer the octopus rather than boiling it vigorously, and keep the pan covered for the stated 35 minutes. The recipe then relies on a long cooling period in the cooking water.

Cooling cue: leave it until it is fully cool before trimming and cutting. The method allows a few hours for this, so plan that time separately from the 35-minute simmer.

Trim with care

Skin: remove only some of the fatty skin from the inside, as the method describes, and leave the suckers in place. Cut the arms into pieces that are easy to eat.

Discard: the eyes and beak are not used in this recipe. Take care when trimming, especially if the octopus is slippery.

Finish the oil gently

Garlic and chilli: fry them briefly in the heated oil so they flavour it without becoming too dark. Add the octopus and toss just long enough to coat and warm the pieces.

Paprika: scatter it over the octopus at the end, as directed, rather than letting it fry for a long time. Finish with salt to taste.

Serve it as a tapa

Serve the octopus warm or at room temperature as part of a tapas spread. Bread is useful for the seasoned oil, while boiled potatoes make a natural, hearty accompaniment.

For a fuller meal, add a simple green salad or vegetables. Since the dish is rich in oil, lighter sides provide contrast.

Recipe notes & tips

• Set aside several hours for the octopus to cool in its cooking water.
• Use tongs to lower and lift the octopus during the brief dipping step.
• Keep the simmer gentle and the pan covered for the full 35 minutes.
• Leave the suckers in place when trimming the inner skin.
• Fry the garlic and chilli only briefly to avoid browning the garlic.
• Taste before adding the final salt, as the octopus has already been cooked in salted water.

Variations

• Add potatoes: serve the seasoned octopus over boiled potato slices for a more filling tapa.
• Adjust the heat: use less chilli for a milder finish.
• Use sweet paprika: swap the hot paprika for sweet paprika if you prefer less heat.
• Add lemon: serve with a squeeze of lemon for a brighter flavour.
• Finish with parsley: scatter over chopped parsley just before serving.

Common mistakes to avoid

• Boiling too hard: a vigorous boil can make the cooking less gentle; keep it at a simmer.
• Skipping the cooling time: the recipe calls for cooling in the cooking water, so allow several hours before trimming.
• Removing the suckers: trim some inner fatty skin but leave the suckers intact.
• Browning the garlic: fry it only briefly, since dark garlic can taste bitter.
• Adding too much salt: season the finished octopus gradually and taste as you go.

How to store

Keep cooked octopus covered in the fridge and use within 2 days. Reheat gently in a pan with some of the seasoned oil, or serve at room temperature; avoid prolonged heating, which can toughen it.

Frequently asked questions