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Pulpo a la Gallega with Rosemary Roasted Potatoes
Pulpo a la Gallega with Rosemary Roasted Potatoes
Classic DishPulpo a la Gallega
Prep: 25 min • Cook: 60 min. Classic Galician-style pulpo a la gallega reimagined with rosemary roasted potatoes: tender boiled octopus sliced and finished with fruity Spanish olive oil and smoky pimentón, served over warm, golden rosemary-and-garlic potatoes for a hearty tapa or main.
- Preparation time
- 25 min
- Cooking time
- 1 hr
- Total time
- 1 hr 25 min
- Servings
- 4
Instructions
Cook the octopus
- 1Fill a large pot with water, add 1 tbsp coarse sea salt and 1 crushed garlic clove. Bring to a rolling boil.
- 2To tenderize and curl the tentacles, dip the octopus head-first into the boiling water three times then fully submerge.
- 3Reduce to a gentle simmer and cook the octopus, uncovered, for 40–50 minutes until a skewer or fork meets little resistance; check at 40 minutes.
- 4When tender, remove the octopus and let it rest briefly on a board for 10–15 minutes, then cut tentacles into 1–1.5 cm slices.
Potatoes and roasting
- 1Preheat the oven to 200°C (400°F). Meanwhile, halve or quarter potatoes so pieces are similar size.
- 2Place potatoes in salted boiling water and cook 8–10 minutes until just tender but not falling apart; drain and let steam-dry.
- 3Toss par-cooked potatoes with 2 tbsp olive oil, crushed garlic, and rosemary sprigs on a baking sheet; spread in one layer.
- 4Roast for 25–30 minutes, turning once, until golden and crisp at the edges. Discard rosemary stems or chop the leaves for garnish.
Finish and serve
- 1Arrange warm roasted potatoes on a wooden board or platter as a base. Place sliced octopus over the potatoes.
- 2Drizzle remaining 2 tbsp olive oil evenly over the octopus and potatoes, sprinkle smoked paprika and a pinch of flaky sea salt.
- 3Serve immediately with lemon wedges on the side and extra smoked paprika available for guests.
Nutrition Information
- Calories
- 581 kcal
- Protein
- 48 g
- Fat
- 28 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 581 kcal |
| Protein | 48 g |
| Fat | 28 g |
| Carbs | 35 g |
Tips
- If using frozen octopus, thaw fully in the refrigerator 24 hours for even cooking and better texture.
- Test octopus tenderness with a skewer at the thickest part; cooking times vary by size and age.
- Serve on a wooden plate or rustic dish and pour oil at the table for an authentic presentation.
