Galician style Octopus
Here’s a traditional Spanish recipe that seems like you would only find in a nice restaurant… but you can make it at home too! With our authentic recipe made with extra virgin olive oil from Spain, the octopus comes out perfectly tender and delicious atop a potato. Don’t forget a drizzle of EVOO around the plate to really nail the fine dining finish!
Galician style Octopus
Here’s a traditional Spanish recipe that seems like you would only find in a nice restaurant… but you can make it at home too! With our authentic recipe made with extra virgin olive oil from Spain, the octopus comes out perfectly tender and delicious atop a potato. Don’t forget a drizzle of EVOO around the plate to really nail the fine dining finish!
Cooking Instructions
- 1
It is important to soften the octopus before you cook it. You can get it buying the octopus fresh and then freezing it, or buy it already frozen.
- 2
The day before, take the octopus out the freezer and leave it in the fridge to thaw.
- 3
Fill a large pot with water, add a whole peeled onion, and bring to a boil for about 45-50 minutes over medium heat.
- 4
While the octopus is boling, wash and peel the potatoes and then cut them in halves. Set aside.
- 5
When the octopus is done, remove from the boiling water; place in a platter and let it cool. Add the potatoes to the boiling water and boil for about 15 minutes.
- 6
Slice the octopus legs with scissors (about 1/2 of an inch wide slices), cut the head into small pieces.
- 7
Serve on a wooden platter: place the potatoes on the bottom and the octopus on top.
- 8
Add the sea salt, sprinkle the paprika, and add the olive oil. I also like to add a little bit of the cooking water.
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