Dinner · 55 min · spanish

Pulpo a la Gallega

A Spanish dinner built around octopus and yukon gold potatoes — on the table in 55 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 lbs Octopus
• 1 lb Yukon gold potatoes
• 2 tsp Smoked paprika
• 1/3 cup Olive oil
• 1 tbsp Sea salt

Steps

1. Bring a large pot of salted water to a rolling boil; dip the octopus in and out three times (the Galician "scare") to curl the tentacles before submerging it fully.
2. Simmer gently for 40-45 minutes until a knife slides into the thickest part with no resistance; let it rest in its broth off the heat for 10 minutes.
3. Meanwhile, boil the potatoes in salted water until tender, then slice into thick rounds and arrange on a wooden board.
4. Cut the octopus into 1/2-inch pieces with scissors and lay them over the potatoes.
5. Pour over the olive oil in a generous ribbon, dust with smoked paprika, and finish with flaky sea salt.
6. Serve warm — this dish is meant to be eaten within minutes, never reheated.

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