Why You’ll Love This Recipe
This Spanish Octopus is a simple yet incredibly flavorful dish that celebrates the natural taste of octopus. When prepared correctly, octopus has a rich, tender texture that pairs beautifully with the smokiness of paprika and the freshness of olive oil. The dish is light, yet satisfying, and can easily be served for a casual dinner or as part of a tapas spread. Plus, it’s gluten-free and packed with protein, making it both a delicious and healthy choice for seafood enthusiasts.
Ingredients
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2-3 lbs whole octopus (fresh or thawed if frozen)
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1 tablespoon sea salt (for boiling)
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1 bay leaf (optional, for boiling)
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1/4 cup olive oil (plus extra for drizzling)
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1 tablespoon smoked paprika (preferably Spanish)
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1 teaspoon sweet paprika
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Freshly ground black pepper, to taste
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1 tablespoon fresh lemon juice (optional)
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2 large potatoes, boiled and sliced (optional, for serving)
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Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the octopus:
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If using frozen octopus, thaw it in the refrigerator overnight. If using fresh octopus, rinse it well under cold water.
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Bring a large pot of water to a boil, adding a tablespoon of sea salt and a bay leaf if desired.
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Add the octopus to the boiling water, reduce the heat, and simmer for 40-45 minutes, or until the octopus is tender. To check if it’s done, insert a fork or knife into the thickest part of the tentacle. It should go in with little resistance.
2. Cool and slice the octopus:
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Once the octopus is tender, remove it from the pot and let it cool slightly. Once cool enough to handle, use a sharp knife to slice the tentacles into 1-inch thick pieces. You can also cut the head into smaller chunks if you prefer.
3. Prepare the potatoes (optional):
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If serving with potatoes, peel and boil the potatoes until tender. Slice them into rounds and set aside.
4. Season the octopus:
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Heat the olive oil in a large pan over medium heat. Once hot, add the sliced octopus pieces and sauté for 2-3 minutes, just to heat them through and add a slight sear.
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Sprinkle the octopus with both smoked and sweet paprika, and season with freshly ground black pepper. Toss the octopus to coat it evenly with the spices and olive oil. Add the fresh lemon juice, if using, for a little extra brightness.
5. Assemble and serve:
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Arrange the boiled potato slices (if using) on a serving platter. Place the octopus on top of the potatoes, or serve it separately if you prefer.
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Drizzle the dish with additional olive oil, garnish with chopped fresh parsley, and serve immediately.
Servings and Timing
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Servings: 4-6
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Prep Time: 10 minutes
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Cook Time: 45 minutes (for boiling the octopus)
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Total Time: 55 minutes
Variations
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Add a side of greens: Serve the octopus with a side of sautéed spinach or greens for added color and nutrition.
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Spicy version: If you like heat, add a pinch of cayenne pepper or red pepper flakes to the octopus before serving.
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Grilled octopus: After boiling, you can grill the octopus on high heat for 2-3 minutes per side for an added smoky flavor and crispy texture.
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Octopus in a sauce: You can also cook the octopus in a flavorful tomato sauce or with a white wine reduction for a different twist.
Storage/Reheating
Leftover Spanish Octopus can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the octopus in a skillet over low heat with a drizzle of olive oil. Be careful not to overheat it, as octopus can become tough if reheated too much.
FAQs
1. Can I use pre-cooked octopus?
Yes! You can use pre-cooked or canned octopus for convenience. Simply skip the boiling step and focus on sautéing and seasoning the octopus as described in the recipe.
2. How do I make octopus tender?
The key to tender octopus is slow, gentle cooking. Boiling it for 40-45 minutes is the ideal method, but if you prefer, you can also slow-cook it in a pressure cooker or sous vide for even more tenderness.
3. Can I make this dish without potatoes?
Yes, you can serve the octopus on its own or pair it with a different side, like rice, quinoa, or a fresh salad.
4. Can I use a different type of seafood for this recipe?
While this recipe is specific to octopus, you can try substituting it with squid, cuttlefish, or even shrimp for a similar preparation and flavor profile.
5. How do I know when the octopus is cooked perfectly?
The octopus should be tender and easily pierced with a fork or knife. If it’s tough, it’s likely undercooked, and if it becomes rubbery, it’s been overcooked.
6. Can I make this dish ahead of time?
Yes, the octopus can be boiled ahead of time and stored in the refrigerator. Just reheat it with the seasonings and olive oil when you’re ready to serve.
7. Can I use a different oil instead of olive oil?
While olive oil is traditional for this dish, you can use other oils like avocado oil or vegetable oil if you prefer. However, olive oil will provide the most authentic flavor.
8. Can I serve this as a main course?
Yes, Spanish Octopus can be served as a main dish, especially if you pair it with a hearty side like rice, salad, or roasted vegetables.
9. Can I grill the octopus instead of boiling it?
Yes, grilling the octopus after boiling or simmering it will give it a smoky flavor and crispy texture. Just make sure the octopus is tender before grilling to avoid it becoming rubbery.
10. How do I store leftover octopus?
Store leftover cooked octopus in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking it.
Conclusion
Spanish Octopus, or Pulpo a la Gallega, is a classic, flavorful dish that celebrates the simplicity and beauty of octopus. The combination of tender octopus, smoky paprika, and rich olive oil makes for a satisfying and delicious dish, while the optional boiled potatoes add heartiness. Perfect for a tapas-style dinner or as an elegant appetizer, this dish is a true crowd-pleaser that brings a taste of Spain to your table. Whether you’re a seafood lover or a novice to cooking octopus, this recipe is sure to impress!
