Pulpo a la Gallega

Pulpo a la Gallega


  • octopus
  • 1 potato
  • smoked paprika powder
  • extra virgin olive oil
  • Parsley  
  • Salt & Pepper

1. Wash octupus with salt water and then cut them into one-bite size. Peer the potato's skin and slice it into 0.002 inches.

2. Boil potato and octopus separately. Add some salt to the one for octopus if it needs.  

3. Take out octopus out from boiling water and marinate with EVOO.

4. Put bite-size octopus on each sliced potato and then add smoked paprika powder over them. Then black pepper and chopped parsley for topping.

5. Lastly, a little bit of EVOO over the dish.

Bon Appétit


I made this last Saturday.

I met this dish back to 2007 in Northern Spain when I was taking spanish courses for my minor.

Semana Negra (means "Black week") festival took place in Gijon, and I had this dish at food stand of the festival.

Other American students were so scared at octopus. I know some sushi lovers even shy away from octopus because of whatever reasons. 

Anyway, this dish is sooo good! its fast and tasty spanish food (not junk!), so give it try! Actually I was going to ask Spanish guy for how to cook, but he prepared octopus so quickly and short, like less than a minute.

During that, I observed its whole process and learned how to cook as you can check above. I hope you enjoy traditional spanish tapas and realize how good octopus is!