Octopus has long been celebrated in Mediterranean cuisine, and at Doven Foods, we’re proud to offer this staple product thanks to our strategic partnerships with trusted vendors in the region. Today, we bring you the recipe for Pulpo a la Gallega—a dish rooted in Galicia, Spain, that embodies simplicity, flavor, and tradition.
Ingredients
For 4 servings, you’ll need:
2 lbs of fresh or frozen octopus (quality guaranteed from the Mediterranean)
2–3 medium-sized potatoes (preferably waxy)
2 tsp smoked paprika (sweet or spicy, according to taste)
1 tsp sea salt (coarse)
4 tbsp extra virgin olive oil
Fresh parsley for garnish (optional)
Instructions
Prepare the Octopus
If using frozen octopus, allow it to thaw completely in the refrigerator before cooking.
Rinse the octopus thoroughly under cold water.
Cook the Octopus
Bring a large pot of water to a boil. Optionally, add a bay leaf and a whole onion for flavor.
To tenderize the octopus, “scare” it by dipping it into the boiling water three times before fully submerging it. This helps curl the tentacles.
Reduce the heat to a gentle simmer and cook the octopus for 45–60 minutes, or until tender. Test by piercing the thickest part of a tentacle with a fork.
Cook the Potatoes
While the octopus cooks, peel the potatoes and cut them into thick slices.
Boil the potato slices in salted water until tender but not falling apart, about 10–15 minutes. Drain and set aside.
Assemble the Dish
Once the octopus is cooked, let it rest for a few minutes before slicing the tentacles into 1/2-inch pieces.
Arrange the potato slices on a serving plate and place the octopus pieces on top.
Season and Serve
Generously sprinkle the octopus and potatoes with smoked paprika and sea salt.
Drizzle everything with high-quality extra virgin olive oil.
Garnish with fresh parsley if desired.
Why Mediterranean Octopus Matters
At Doven Foods, we understand that quality ingredients are the foundation of any great dish. Our octopus is sourced from the best suppliers from the Mediterranean, ensuring its freshness, flavor, and authenticity. Whether you’re a chef or a home cook, you’ll taste the difference in every bite.
Pro Tips for Perfect Pulpo a la Gallega
Cooking in lightly salted water with aromatics like bay leaves or onion adds subtle flavor.
Letting the octopus rest after cooking ensures better slicing and presentation.
Use waxy potatoes, as they hold their shape well and complement the tender octopus.
Pulpo a la Gallega is more than a dish—it’s a celebration of tradition, flavor, and high-quality ingredients. Bon appétit! Or, as they say in Galicia, ¡Bo proveito!
Let us know how this turns out! Share your creations with us in the comments or on social media.
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