Galician Octopus
Tender octopus and potatoes tossed with olive oil, paprika, and garlic, finished with pickled peppers for a bright, savory Spanish-style dish.
- Total time
- 50 min
- Servings
- 4
- Calories
- 320
- Protein
- 25g
Ingredients
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Open the appInstructions
Step 1
Bring a large pot of salted water to a boil. Add the 1.5 lb octopus and simmer gently until tender, about 40 minutes; a knife should slide in easily.
Step 2
Meanwhile, peel and slice the 1 lb potatoes into 1/2 inch rounds. Boil in salted water until fork-tender, about 15 minutes; drain and set aside.
Step 3
Once octopus is tender, remove from water and let cool slightly. Slice into 1/2 inch pieces.
Step 4
In a large skillet, heat 3 tbsp olive oil over medium. Add 2 minced garlic cloves and cook until fragrant, about 1 minute, without browning.
Step 5
Add the sliced octopus and potatoes to the skillet. Sprinkle with 1 tsp paprika and 1 tsp salt. Toss gently to coat and heat through, about 3 minutes.
Step 6
Transfer to a serving platter. Garnish with 1/4 cup chopped pickled peppers and a drizzle of olive oil if desired. Serve warm.
Tools you’ll need
- large pot
- skillet
- knife
- cutting board
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