What else can I make with these ingredients?
This recipe may contain allergensKağıt Kebabı
Medium 3 hr 38 min~420 kcal 10/10
🐙
Pulpo a la Gallega
Tender octopus slices sit over potatoes with olive oil, coarse salt, and smoky Spanish paprika.
Hard⏱️ 1 hr 25 min📖 1 min readServes 4~335 kcal🇪🇸 Spanish🌍 Full translation
20 min prep 55 min cook 10 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h 25 min- Prep20 min
- Resting/Marinating10 min
- Cooking55 min
Ingredients
4 servings
Quick:
For the octopus
- 1 kg cleaned octopus
- 2 adet bay leaf
- 1 adet onion
For serving
- 600 gr potatoes
- 4 yemek kaşığı(~60 ml) olive oil
- 1.5 tatlı kaşığı(~15 ml) smoked paprika
- 1 tatlı kaşığı(~10 ml) coarse sea salt
What else can I make with these ingredients?
Instructions
- 1
After thawing, rinse the octopus and drain off excess water.
- 2
Bring water, bay leaves, and onion to a boil in a large pot.
- 3
Dip the octopus into the water 3 times, then lower it into the pot.
- 4
Cook the octopus at a gentle simmer for 45 minutes, until tender.
45 min45:00 - 5
Boil the potatoes in the octopus cooking water for 18 minutes, then slice thickly.
18 min18:00 - 6
Rest the octopus for 10 minutes and cut it into bite-size pieces with scissors.
10 min10:00 - 7
Arrange the octopus over the potatoes and sprinkle with olive oil, coarse salt, and smoked paprika.
💡 Tip: Resting the octopus in its cooking liquid helps the fibers stay tender instead of tightening.
🍽️ Serving suggestion: Serve as tapas on a wooden plate with extra olive oil and lemon wedges.
Nutrition (per serving)
~335
kcal calories
34
g protein
28
g carbs
10
g fat
Protein 40%Carbs 33%Fat 27%
GI 19 · Low GIGL 5 · Low GL
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Seafood
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Pulpo a la Gallega make?
This recipe serves 4.How long does Pulpo a la Gallega take?
Prep 20 minutes, cooking 55 minutes, including 10 minutes of passive resting; 85 minutes in total.Is Pulpo a la Gallega difficult?
This recipe is rated hard.How many calories does Pulpo a la Gallega have?
Approximately 335 kcal per serving. Protein: 34g, carbs: 28g, fat: 10g.Which allergens does Pulpo a la Gallega contain?
This recipe contains Seafood. Check it against your dietary needs.Which cuisine does Pulpo a la Gallega belong to?
This recipe belongs to Spanish cuisine.How many ingredients does Pulpo a la Gallega need?
This recipe needs 7 ingredients.
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