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Galician Octopus (Pulpo a la Gallega)

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Video recipe


For 4 servings

  • 1 galician octopus 4 lb
  • 1 onion
  • 17 oz potatoes
  • 6 tbsp olive oil
  • 2 teasp paprika
  • 2 teasp cayenne pepper
  • cooking salt


  • Freeze the octopus for 2 days or buy a frozen one and defrost in the fridge.
  • Heat a pot with water and an onion
  • When boiling, add the octopus
  • Dip it into the boiling water for 2 seconds, and lift it out
  • Repeat this procedure twice
  • Cook for 50 minutes
  • Lift it out and let it rest for 15 minutes
  • In a pot, bring water with salt to a boil
  • peel the potatoes
  • Cut thick slices and cook until tender
  • Cut the the octopus legs (not too thick)
  • In a mortar, add 6 tablespoons of oil, 2 teaspoons paprika and 2 tablespoons cayenne pepper.
  • Stir well and add some salt.
  • In a dish, preferably a wooden one, place a layer of potatoes and add cooking salt.
  • Then add the octopus sliced legs and pour over it the mixture (seasoning with paprika, cayenne pepper and oil) and add again some cooking salt.
  • Serve Galician Octopus.

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