Galician-Style Octopus with Smoked Paprika Recipe

Preparation Time: 15m
Cook Time: 60m
Total Time: 75m
Servings: 4

2025年2月2日 4.8

Experience the rich flavours of Spain with this Galician-Style Octopus with Smoked Paprika. Tender octopus is gently simmered until perfectly cooked, then sliced and drizzled with extra virgin olive oil, smoked paprika, and flaky sea salt. Served over warm potatoes, this classic dish brings the essence of Spanish coastal cuisine to your table. Perfect for sharing with family and friends.

Ingredients:

1 whole octopus (about 1 kg)
4 medium potatoes, peeled and sliced
3 tbsp extra virgin olive oil
2 tsp smoked paprika
1 tsp flaky sea salt
1 tbsp fresh parsley, chopped
Lemon wedges, to serve

Instructions:

1 Prepare the Octopus
Rinse the octopus thoroughly under cold water. In a large pot, bring salted water to a rolling boil. Dip the octopus into the boiling water three times to help curl the tentacles, then fully submerge and simmer for about 45–50 minutes until tender. Remove and let rest before slicing into bite-sized pieces.
2 Cook the Potatoes and Assemble the Dish
While the octopus is resting, boil the potatoes in salted water until fork-tender, then slice them into rounds. Arrange the warm potato slices on a serving platter and top with the sliced octopus.
3 Finish with Seasoning
Drizzle the octopus and potatoes with extra virgin olive oil. Sprinkle generously with smoked paprika and flaky sea salt. Garnish with fresh parsley and serve warm with lemon wedges on the side.