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Loading...A rustic Spanish tapa from Galicia featuring tender boiled octopus served over sliced potatoes and dressed simply with olive oil, smoked paprika, and coarse sea salt. The dish is beloved for its clean, smoky flavors and the silky contrast between potatoes and tender octopus.
Prep Time15 mins
Cook Time75 mins
Total Time90 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 22 gFat
- 3.5 gSaturated Fat
- 28 gCarbs
- 4 gFiber
- 2 gSugar
- 30 gProtein
- 780 mgSodium
- 1180 mgPotassium
- 90 mgCalcium
- 6 mgIron
- 25 mgVitamin C
- 850 mcgVitamin A
Ingredients
For the Octopus
- 1 (2.5 to 3 lb) octopus, cleaned and beak removed
- 1 bay leaf
- 1 tsp coarse sea salt
For the Potatoes
- 1.5 lbs baby Yukon Gold potatoes, unpeeled
- 1 tsp kosher salt
For Finishing
- 1/3 cup extra-virgin olive oil
- 1.5 tsp smoked Spanish paprika (pimentón ahumado)
- 1 tsp sweet Spanish paprika (pimentón dulce)
- Flaky sea salt, to taste
Directions
- Fill a large heavy pot (traditionally copper) with water, add the bay leaf and 1 tsp coarse salt, and bring to a rolling boil over high heat.
- Hold the octopus by the head and dip the tentacles into the boiling water three times for about 5 seconds each, "scaring" the octopus so the tentacles curl. Then fully submerge the octopus in the pot.
- Reduce heat to a gentle simmer and cook uncovered for 60 to 75 minutes, or until a paring knife slides easily into the thickest part of a tentacle. If using a pressure cooker, cook at high pressure for 22 to 25 minutes and release naturally.
- Meanwhile, place the potatoes in a separate pot, cover with cold salted water, and simmer 20 to 25 minutes until just tender when pierced with a knife. Drain and, when cool enough to handle, cut into 1/2-inch thick rounds.
- Transfer the octopus to a cutting board. Slice the head into 1/2-inch rounds and the tentacles into pieces about 2 inches long, keeping the curly tips intact for presentation.
- Arrange the warm potato slices on a wooden board or platter and season lightly with flaky salt. Layer the octopus pieces over and around the potatoes.
- Drizzle generously with the extra-virgin olive oil so it pools slightly on the surface. Sprinkle evenly with the smoked and sweet paprika, then finish with more flaky salt.
- Serve immediately, traditionally with toothpicks or small forks, and offer extra olive oil and paprika at the table.
Cook’s Notes
- "Scaring" the octopus by dipping it three times before fully submerging curls the tentacles and helps tenderize the skin for that classic presentation.
- Frozen-thawed octopus often yields more tender results than fresh; thaw overnight in the refrigerator before cooking.
- Always use Spanish pimentón ahumado (smoked paprika); Hungarian or other paprikas will not give the authentic deep, smoky flavor.
- A copper pot is traditional but not required; any large heavy-bottomed stockpot works well for even, gentle simmering.
- Test the octopus early for doneness, as overcooking turns the texture rubbery while undercooking leaves it chewy.
