Spanish Octopus Recipe
Our Spanish octopus recipe, or pulpo a la gallega, will whisk you away to Spain’s sunny shores, where locals have enjoyed this classic dish for generations. Follow our cooking tips to guarantee tender octopus every time. Don’t forget the crusty white bread to mop up the delicious sauce.
2-3 pound octopus, thawed if frozen, cleaned and trimmed
- ¾ cup extra-virgin olive oil
- 1 Tablespoon pimentón, Spanish smoked paprika
- 1 loaf crusty white bread, sliced
- kosher salt
- freshly ground black pepper
- Cut off the octopus head and discard or keep for another use; you can also ask your fishmonger to do this for you.
- Bring a large pot of water to a boil. Dip the octopus into the water for 20 seconds and then remove. Repeat another two times until the tentacles start to curl up.
- Submerge the octopus in the water and cook at a steady boil until tender, 40-45 minutes; top up the water with more boiling water as needed.
- Remove the octopus from the water and let it drain in a large colander set in the sink.
- Preheat a gas or charcoal grill to about 400°F; if using coals, wait until they turn white-hot.
- Separate the octopus tentacles, cutting them into sections. Transfer to a large mixing bowl and add the olive oil, pimentón, 1 teaspoon salt, and ½ teaspoon black pepper; toss to combine.
- Spread out on the grill and cook, turning a few times, until lightly charred, 3-4 minutes.
- To serve, divide between plates and garnish with crusty white bread.