Authentic Pulpo a la Gallega (Galician Octopus with Pimentón)
I remember the first time my papá took me to a traditional feria in Galicia. We stood at a long, weathered wooden table while a pulpeira—the woman dedicated to the art of this Galician octopus recipe—lifted a massive, steaming creature from a deep copper cauldron. With a flash of her kitchen shears (tijeras), she snipped it right onto a wooden plate, the steam carrying the scent of sea air and smoky paprika.
Even at our family bar in Barcelona, we always respected the Galician way. Pulpo a la Gallega (or Pulpo á Feira in the Galician language) is not just a recipe; it is a ritual of patience and a celebration of the Atlantic. While we focus on the Galician style today, you might also enjoy the Portuguese version, Salada de Polvo, or my Zesty Mediterranean Octopus Salad.
The Secret of “Scaring” the Octopus: How to Cook Octopus Tender
To make truly authentic pulpo, you must master the technique of asustar el pulpo—literally, “scaring the octopus.” This is the most important step in learning how to cook octopus tender and succulent.
In Spain, we believe that if you simply drop the octopus into boiling water, the skin will go into shock and peel away, leaving you with a bald, unappealing dish. By dipping it three times before the final simmer, you set the skin and encourage the tentacles to curl into those iconic, beautiful spirals. It is a moment of connection between the cook and the ingredient.
The Importance of the Cachelos
The potatoes, or cachelos, are more than just a side dish. By boiling them in the pink-tinged water used to cook the octopus, they absorb the mineral essence of the sea. They become buttery and flavorful, acting as the perfect sponge for the “sauce” you create at the end with your extra virgin olive oil and pimentón.
Serving Authentic Spanish Tapas: The Spanish Way
When you serve this at home, please don’t plate individual portions! Authentic Spanish tapas are about the communal experience. Place the wooden board in the center of the table and provide everyone with a toothpick (palillo).
The finishing touch is the Pimentón de la Vera. This smoked paprika from the Extremadura region is non-negotiable. I like to use a blend of dulce (sweet) for the body of the flavor and a pinch of picante (spicy) for that gentle tingle that makes the dish “fierce.”
Once the octopus is gone, don’t you dare let that oil stay on the plate! Use your bread to mop up every last drop of the pimentón-infused oil. This is the essence of sobremesa—taking your time, enjoying the company, and making sure not a single bit of flavor goes to waste. If you are looking for more inspiration, check out my roundup of the best octopus salad recipes.
Authentic Pulpo a la Gallega (Galician Octopus with Pimentón)
Ingredients
Instructions
Fill a very large pot with water. Add the whole onion and bay leaves. Bring to a rolling boil. Do NOT add salt to the water, as this can make the octopus skin tough.
Perform the 'asustar' (scaring) technique: Hold the octopus by the head and dip the tentacles into the boiling water for 3 seconds, then lift it out completely. Repeat this 3 times. You will see the tentacles curl up into beautiful spirals.
Submerge the octopus completely in the water. Reduce heat to a gentle simmer (not a hard boil). Cover and cook for about 40–50 minutes. Check for doneness by piercing the thickest part of a tentacle with a wooden skewer; it should feel like softened butter (al dente).
Once tender, turn off the heat and let the octopus rest in the cooking water for 10 minutes. This helps the skin stay attached and the meat to stay juicy.
While the octopus rests, use a slotted spoon to remove some of the 'caldo' (cooking water) into a smaller pot. Boil your potato rounds (cachelos) in this pink-tinted water until tender, about 12–15 minutes.
Remove the octopus and potatoes. Using kitchen shears (tijeras), snip the tentacles into 1/2-inch thick medallions. Traditional 'pulpeiras' never use a knife!
To serve, place the warm potato slices on a wooden board (traditionally a 'plato de madera'). Top with the octopus pieces. Drizzle generously with olive oil, then sprinkle with a mix of both types of pimentón and a flourish of coarse sea salt.