Octopus with potatoes called Pulpo Gallego in Spain comes from the northwestern Galician region. Octopus is a specialty and a common catch for local fisherman. This is a very popular tapa (appetizer) all over the country. One of my favorites!
Did you know that Spain is the largest producer of olive oil in the world? Spanish olive oil is exceptional and I recommend you use the real thing to drizzle over this amazing octopus with potatoes dish.
If you ever get the opportunity to visit an olive farm in Spain for tasting, I highly recommend you do. Olive trees abound in the beautiful country side of Spain. Here is a little olive grove near the hotel we stayed at near Rhonda, Spain. A perfect spot for a picnic don’t you think?
If you would like to learn more about the beautiful and fascinating country of Spain be sure to check out Our Journey to Spain. There you will also find more tapas recipes like Garlic Shrimp, Octopus with Potatoes, Spanish Tortilla and more.
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
Spanish Octopus with Potatoes
A scrumptious tapa (appetizer) that comes from the Galician region of Spain but beloved throughout the country.
Ingredients
Ingredients
- 1 octopus
- 2 large potatoes
- 1 large white onion
- 1 teaspoon Spanish sweet or hot paprika or combination of the two
- Water
- Extra Virgin Spanish olive oil to drizzle
Instructions
Instructions:
-
If your octopus is not frozen it is best to freeze it first as it helps to tenderize it. Then the day before you want to prepare this, place the frozen octopus in a large bowl in the refrigerator to defrost. It will release a lot of water.
-
Fill a large pot with water, add the whole peeled onion and bring to a boil. Do not add any salt at this time.
-
When the water is boiling take the octopus by the head and gently dip the legs into and out of the water about 3 times.
-
This allows the skin to stay in tact during the cooking process.
-
Now put the whole octopus into the pot and boil for about 45-50 minutes.
-
Meanwhile you can peel the potatoes and cut them into slices.
-
The octopus is done when it is fork tender, remove it from the boiling water and set aside to cool.
-
Add the potatoes into the boiling water and cook about 10 minutes until tender.
-
While the potatoes are cooking you can slice up the octopus into ½ inch size pieces.
-
Arrange the potatoes on a platter and the octopus on top of the potatoes.
-
Add some salt, sprinkle paprika to taste and douse with some olive oil.
-
Dig in!
