- Octopus1 Piece(s)(thawed)
- Olive OilAs neededExtra virgin olive oil
- PaprikaAs needed
- SaltFlower or coarse
- Onion1 Piece(s)
- Bay2 Leaf
The Galician Octopus (or “gallega pulpo” in Spanish) is one of my favorite tapas. Specialty Galicia, a beautiful region just north of Portugal, these tapas are very popular throughout Spain. Moreover, the Galicians call it octopus “a feira”, that is to say, octopus fair, because since very old, we find octopus stands in all the fairs.
Prepare the Galician Octopus
In a large Dutch oven, bring to boil plenty of water with the peeled onion and bay leaves.
When the water boils, take the octopus by the head, soak it and slowly out about 3 times. This process is called “frightening the octopus” because as soon as it is scalded, it seems frightened.
Nonsense aside, by doing this the octopus skin will not peel / tear during cooking.
After the third time, cook the octopus over medium heat for 30 to 45 minutes, depending on size. To check if the octopus is already cooked and tender, prick it with a knife.
Turn off the heat and let it sit in the water for 5 minutes.
Drain and let cool until you can handle it without getting burned.
Cut the octopus tentacles into 1 or 2 cm pieces with scissors.
Seasoning the cooked octopus
Place the octopus slices on a large plate and season to taste with fleur de sel, sweet and strong paprika and a generous drizzle of extra-virgin olive oil.
It’s ready. Serve immediately. Good tasting !
Tips and tricks
If possible, serve the Galician Octopus on a plate or wooden board. In Spain there are special wooden plates for the octopus.
It is absolutely not necessary to salt the cooking water so as not to harden the octopus.
If you enjoy this recipe you can try paella.
If it has been previously cleaned, you can also serve the octopus head or keep it for another preparation.
Thawed octopus is used because the freezing process makes the octopus softer. To defrost it, refrigerate it the day before.
If desired, octopus can be served on a layer of cooked potato slices.