Description
Galician Octopus showcases Northern Spain’s coastal culinary magic, blending tender octopus with smoky paprika and olive oil. Served on wooden platters and sprinkled with sea salt, this authentic dish connects Mediterranean flavors to Spanish tradition.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds (680 grams) frozen octopus
- 4 large potatoes
Supporting Seasoning:
- ¼ cup (60 milliliters) Spanish extra-virgin olive oil
- Salt, to taste
Spice:
- 1 dash sweet Spanish paprika
Instructions
- Prepare a spacious stockpot and fill it with abundant water, heating to a vigorous rolling boil over maximum heat.
- Gently submerge the frozen octopus directly into the bubbling water, allowing it to simmer until exceptionally tender and fully cooked, approximately 50-65 minutes.
- Extract the octopus from the boiling liquid and transfer to a cooling surface, then refrigerate for a minimum of 60 minutes to ensure optimal texture and temperature reduction.
- Using a sharp culinary knife, meticulously slice the chilled octopus into delicate bite-sized portions: segment the tentacles into precise half-inch (1.27 centimeters) circular cuts and transform the head into slender, uniform strips.
- Thoroughly scrub the potatoes using a vegetable brush to remove any residual soil or impurities.
- Place the cleaned potatoes in a medium-sized cooking pot, cover with water, and simmer until they reach a soft, easily pierceable consistency, approximately 20-30 minutes.
- Carefully drain the potatoes and rinse under cold running water to halt the cooking process, then allow them to cool completely.
- Delicately peel the cooled potatoes and slice into elegant one-third-inch (0.85 centimeters) round segments.
- Artfully arrange the potato slices across a serving platter, strategically positioning the octopus pieces atop the potato foundation.
- Generously drizzle extra virgin olive oil over the dish, then sprinkle with premium sea salt and vibrant Spanish paprika for an authentic flavor profile.
Notes
- Master the art of boiling octopus by dropping frozen tentacles directly into rapidly bubbling water, ensuring maximum tenderness and authentic Galician texture.
- Chilling the octopus after cooking helps achieve perfect slicing consistency and enhances the dish’s traditional preparation method.
- Precise cutting techniques matter: slice octopus legs into uniform half-inch rounds and head into delicate thin strips for balanced presentation.
- Potato selection and preparation are crucial – scrub thoroughly, boil until fork-tender, and slice evenly to create a smooth foundation for the octopus.
- Finishing touches elevate the entire dish: generously drizzle high-quality olive oil, sprinkle sea salt, and dust with vibrant paprika for a true Spanish coastal flavor profile.
- Serve at room temperature to allow the subtle flavors of seafood and seasonings to harmonize beautifully, capturing the essence of Galician culinary tradition.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dinner, Appetizer
- Method: Boiling
- Cuisine: Spanish (Galician)
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 85 mg