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Galician-style Octopus

By Alejandra Pozo


7 Qt Saladmaster Titanium Pot


  • Octopus fresh or frozen “Gallego” of about 2 kg
  • 1 kg potatoes, best Galician or Kenebec
  • Paprika de la Vera, sweet or spicy (to taste)
  • Extra virgin olive oil
  • Salt


  • The best option for this recipe is the Galician octopus, either frozen or fresh, if it is fresh you should freeze it 48 hours before consumption and take it out of the freezer the night before cooking and leave it to defrost in the refrigerator in a large bowl, as it will release a lot of liquid
  • Add plenty of water to the 7 Qt Saladmaster Titanium Pot and put at medium temperature
  • When the water is very hot and begins to boil, you have to “fool” the octopus, this is to take it with a few tweezers for the head, and immerse it three times in the water, putting it for 2 seconds and taking out 5 seconds
  • After this process, the octopus will be left in the cooking water
  • When you start to boil, lower to medium-low temperature and cook about 30 minutes per 2 kg of octopus, try if cooked, pricking on the thick part of the tentacles, the resistance should be like that of a boiled potato
  • When cooked, remove the pot from the heat and let stand for 3 or 4 minutes before taking it to a tray
  • Use the same cooking water to cook potatoes
  • Put the pot back at medium temperature, and when it is boiling add the potatoes (with or without skin, to taste)
  • Cook for 15 minutes, prove that they are on point before removing

To serve:

  • Cut the tentacles into 1 or 2 cm pieces, to taste, with the help of scissors, the head can be cut into small pieces and use it together with the rest
  • Peel or peel potatoes and slice
  • In a better wooden dish, put a tablespoon of the cooking water
  • Add the chopped potatoes
  • To put octopus on potatoes
  • Sprinkle with paprika from the vera
  • Fat salt
  • Sprinkle with a nice splash of extra virgin olive oil
  • Serve hot