Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Potatoes
Octopus
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Potatoes · About 20 min
- Boil 600 g potatoes, sliced, 1500 ml water, ½ tsp salt 15–20 minutes until tender; drain.
Check: Look for this result: tender; drain.
Warm · About 8 min
- Steam 600 g fully cooked octopus, sliced 5–8 minutes until hot through, reaching 74°C / 165°F.
Check: Look for this result: hot through, reaching 74°C / 165°F.
Serve · About 5 min
- Arrange octopus over potatoes and drizzle 40 ml olive oil, 1 tsp smoked paprika, ¼ tsp coarse salt.
Tips
- This recipe starts with fully cooked octopus.
- Judge Pulpo a la Gallega by the texture and doneness signs in its steps. Your pan and heat affect how long Pulpo a la Gallega takes to cook.
Substitutions
- Use sweet paprika instead of smoked paprika.
Storage
- Get perishable Pulpo a la Gallega into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pulpo a la Gallega within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Pulpo a la Gallega to 74°C / 165°F, stirring or turning it for even heating. When Pulpo a la Gallega is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Pulpo a la Gallega includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pulpo a la Gallega becomes softer in storage.
Make ahead
- Prepare the measured ingredients for Pulpo a la Gallega one day ahead. For Pulpo a la Gallega, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pulpo a la Gallega on the day of serving.
FAQ
What matters most when making Pulpo a la Gallega?
This recipe starts with fully cooked octopus.
What can I substitute in Pulpo a la Gallega?
Use sweet paprika instead of smoked paprika.
Can I prepare Pulpo a la Gallega ahead?
Prepare the measured ingredients for Pulpo a la Gallega one day ahead. For Pulpo a la Gallega, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pulpo a la Gallega on the day of serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
