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Main course · Spanish

Pulpo a la Gallega (Galician Octopus with Paprika and Potatoes)

60 min Serves 4 ~466 kcal/serving ~£9.50 (£2.38/serving) Gluten-freeDairy-freePescatarian
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Ingredients

  • 600 g cooked octopus tentacles
  • 500 g waxy potatoes
  • 4 tbsp extra-virgin olive oil
  • 2 tsp sweet smoked paprika
  • 0.5 tsp hot smoked paprika
  • 1 tsp sea salt flakes

Nutrition (per serving)

Calories
466 kcal
Protein
47.4 g
Carbohydrate
26.9 g
of which sugars
1.1 g
Fat
17.1 g
of which saturates
2.7 g
Fibre
2.6 g
Salt
2.48 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the potatoes in well-salted water for 18–20 minutes until tender. Drain and leave to cool slightly, then slice into 1 cm rounds.

  2. 2

    Slice the cooked octopus tentacles into 2 cm pieces. If using pre-cooked vacuum-packed octopus, briefly warm through in simmering water for 3 minutes.

  3. 3

    Arrange the sliced potatoes on a large wooden board or flat serving plate. Lay the octopus pieces on top.

  4. 4

    Drizzle generously with extra-virgin olive oil. Mix the sweet and hot smoked paprika together and dust liberally over everything.

  5. 5

    Finish with sea salt flakes and serve immediately, traditionally on the wooden board.

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