AI-generated culinary illustration
mediummainfishCC0 1.0 Universal
Galician Style Octopus (Pulpo a la Gallega with Sliced Potatoes and Smoked Paprika)
The legendary Galician feast (Polbo á feira): tender sliced boiled octopus arranged over thick coins of boiled potatoes, bathed in peppery extra virgin olive oil, and dusted with smoky Spanish pimentón and coarse sea salt.
Prep
15 min
Cook
35 min
Total
50 min
Ingredients
4servings
- Boiling potatoes, peeled and sliced into 1 cm thick rounds500 g
- Top quality Spanish extra virgin olive oil60 ml
- Smoked Spanish paprika (sweet and spicy pimentón)1 tbsp
- Flaky sea salt1.5 tsp
Preparation Steps
1
Simmer 600 g whole octopus in boiling water for 30-35 minutes until a skewer easily pierces the thickest part of the tentacles.
35 min timer
2
In the same octopus broth, boil potato rounds for 12-15 minutes until tender, then drain.
15 min timer
3
Arrange warm potato slices on a round wooden platter. Snip warm octopus tentacles into 1 cm rounds with kitchen scissors and lay over potatoes.
3 min timer
4
Drizzle generously with warm olive oil, dust liberally with smoked paprika, and scatter coarse sea salt over everything.
1 min timer
Cook this recipe offline in your kitchen
With full-screen step mode, hands-free voice guide, and integrated step timers.
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Heritage)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
