Tapas | Pulpo a la Gallega

Galician-style octopus with potatoes is one of the best and most well-known Spanish tapas. It is common in Spain now to tenderize fresh octopus by freezing it. To thaw an octopus, place it into a large bowl and keep it in a fridge for about 24 hours. Slow thawing ensures that it stays juicy when cooked. The next step is to “scare” the octopus by dipping it into boiling water a few times. The true purpose of this dipping is to contract the tentacles gently and preserve their beauty. For a sizeable Mediterranean octopus, there is no need to add any salt or spices to the cooking water — it flavors and seasons the water. The octopus stock becomes a cooking liquid for potatoes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, pour enough water to cover an octopus completely. Bring water to boiling over high heat. Start dipping the octopus. Every time a 2-pound octopus is dipped into the boiling water, the water temperature drops down. Wait for it to reach boiling again before the subsequent dipping. Every dip will make the octopus’ muscles contract more and more. Continue as many times as needed to make its tentacles completely curl.

Step 2

Reduce the heat to a minimum and simmer the octopus for an additional hour. When the octopus is done, take it out of the water to cool. Reserve the cooking water, taste it, add salt to taste.

Step 3

Wash and peel potatoes. Slice them into the ¼” thick rounds and add to the same cooking water. Simmer potatoes for about 20 minutes.

Step 4

Arrange cooked potato slices on a serving plate. Slice octopus into bite-size pieces and place them on top of potatoes. Sprinkle them with olive oil and paprika and serve.

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