Pulpo a la Gallega | Spanish Octopus with Potatoes

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Pulpo a la Gallega | Spanish Octopus with Potatoes

Name: Pulpo a la Gallega | Spanish Octopus with Potatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: Spanische Küche
Ingredients: 750 g octopus (pre-cooked); 600 g waxy potatoes; 45 ml extra virgin olive oil; 5 g coarse sea salt; 1 tsp smoked paprika powder

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35 min

Under an hour

Knuspr-Küche

Holen Sie sich den Geschmack Galiciens direkt in Ihre Küche! Pulpo a la Gallega ist ein zeitloser Klassiker der spanischen Tapas-Kultur. Zarter, vorgekochter Oktopus trifft auf weiche Kartoffelscheiben, veredelt mit hochwertigem Olivenöl, grobem Meersalz und dem unverwechselbaren Aroma von geräuchertem Paprikapulver. Ein einfaches, aber beeindruckendes Gericht, das perfekt als Vorspeise oder leichtes Abendessen serviert werden kann.

Preparation method

Peel the potatoes and cut them into slices about 1 cm thick. Boil them in a pot of salted water for about 15–20 minutes until they are soft but still retain their shape. Then drain and let them steam off briefly.

Remove the pre-cooked octopus from its packaging. If it's at room temperature, it can be cut directly into pieces about 1 cm thick. If it's cold from the refrigerator, it's recommended to briefly warm the octopus arms in steam or a pan before slicing them.

Arrange the warm potato slices flat on a serving plate (traditionally wooden).