Pulpo a la Gallega

Name: Pulpo a la Gallega
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 600 g potatoes, sliced; 1500 ml water; ½ tsp salt; 600 g fully cooked octopus, sliced; 40 ml olive oil; 1 tsp smoked paprika; ¼ tsp coarse salt

Pulpo a la Gallega

Draft recipe — not kitchen-tested

Non-vegEasy

Diet: Non-veg

Pulpo a la Gallega is a Spanish dish. This draft starts with fully cooked octopus.

Prep

15 min

Cook

30 min

Total

45 min

Servings

Difficulty

Easy

Cuisine

Spanish

Course

Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Servings

Units

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Potatoes

600 g potatoes, sliced
1500 ml water
½ tsp salt

Octopus

600 g fully cooked octopus, sliced

Finish

40 ml olive oil
1 tsp smoked paprika
¼ tsp coarse salt

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Potatoes · About 20 min

Boil 600 g potatoes, sliced, 1500 ml water, ½ tsp salt 15–20 minutes until tender; drain.
Check: Look for this result: tender; drain.
Step 1 complete

Warm · About 8 min

Steam 600 g fully cooked octopus, sliced 5–8 minutes until hot through, reaching 74°C / 165°F.
Check: Look for this result: hot through, reaching 74°C / 165°F.
Step 2 complete

Serve · About 5 min

Arrange octopus over potatoes and drizzle 40 ml olive oil, 1 tsp smoked paprika, ¼ tsp coarse salt.Step 3 complete

Storage

Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.

Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

FAQ

What matters most when making Pulpo a la Gallega?

This draft starts with fully cooked octopus.

What can I substitute in Pulpo a la Gallega?

Use sweet paprika instead of smoked paprika.

Can I prepare Pulpo a la Gallega ahead?

Prepare the measured ingredients for Pulpo a la Gallega one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.