Pulpo a la Gallega

Recipe by canarygirl
READY IN: 40mins




  • Fill a large soup pot with water, enough to submerge the octopus.
  • Cut onion in half and add to water, along with the bay leaves.
  • Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
  • You are within your rights to use your culinary judgement on that particular point.
  • hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
  • Bring the water back to a boil and place the octopus in the water.
  • This time we will leave it in there.
  • Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
  • Remove from water, and slice diagonally into rounds (ovals really).
  • The slices should be about 1/2" thick.
  • Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
  • The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
  • Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
  • You may wish to garnish with chopped parsley.