Galician-style octopus and potatoes
Tender octopus and potatoes dressed with olive oil and sweet paprika.
Active time30 min
Cooking1 h
Total13 hResting : 12 h
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Ingredients
- 1000 g waxy potatoes
- 1 tsp coarse salt
- 60 ml extra virgin olive oil
- 2 tsp sweet paprika
- 2000 g cleaned whole raw frozen octopus
Preparation
Put the octopus in a large covered container in the refrigerator for about 12 hours, following the pack, until fully thawed. Discard the thawing liquid and rinse.
2000 g cleaned whole raw frozen octopus- large lidded container
Bring a large pot of unsalted water to the boil. Briefly dip and lift the octopus to curl its tentacles, then submerge it fully. Once boiling resumes, simmer for about 30 minutes. Pierce a thick tentacle. It should feel like a cooked potato. Continue if needed. Lift out with tongs and keep the water for the potatoes.
- large stockpot
- kitchen tongs
- knife
Peel and cut the potatoes into large chunks. Cook in the octopus water for about 15 minutes until easily pierced. Drain and arrange on a platter. Cut the tentacles into 1 cm pieces with scissors. Put the octopus over the potatoes, add the salt, paprika and oil, and serve hot.
1000 g waxy potatoes1 tsp coarse salt60 ml extra virgin olive oil2 tsp sweet paprika- vegetable peeler
- knife
- chopping board
- large stockpot
- colander
- kitchen scissors
- serving platter
Allergens
- Molluscs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration