the classic recipe
Galician-style octopus (pulpo a la gallega)
Pulpo a la gallega is the Atlantic Ocean made into a tapa — tender octopus rounds cooked to perfection over a bed of cachelos potatoes that have drunk the octopus broth, crowned with sweet and spicy smoked pimentón de la Vera and a generous pour of extra virgin olive oil. Served on a wooden plate (tradition says fork only, never a knife), finished with Maldon salt crystals, a cold Estrella Galicia alongside and a slice of Galician bread for soaking up the juices. It is the food of the pulpeiras at the romerías of O Carballiño, of village fiestas, of the bars of Santiago de Compostela. It is all of Galicia in four bites.
yields 6 servings·436 kcal per serving·cuisine Spanish
The traditional recipe
Instructions
The night before, remove the frozen octopus from the freezer and thaw it slowly in the refrigerator overnight (prior freezing breaks down the muscle fibers, ensuring tender texture).
Fill a large pot with plenty of unsalted water. Bring to a vigorous boil over high heat.
When the water is boiling hard, apply the 'asustar' (scare) technique: hold the octopus by the head and plunge it into the boiling water for 3 seconds, then lift it out. Repeat two more times (3 total dips). This sets the skin and prevents it from falling off during cooking.
On the third dip, leave the octopus in the water. Once it returns to a boil, reduce to medium-high heat and cook for 25 to 30 minutes for a ~2 kg octopus (about 15 minutes per kg). Check doneness by piercing the thickest tentacle with a skewer — it should yield with the resistance of a cooked potato.
Remove the octopus and set aside off the heat. Add the whole unpeeled potatoes to the same cooking water and cook for 15 to 20 minutes until tender.
Allow the octopus to rest for 10 to 15 minutes before cutting (makes it easier to handle and keeps it moist).
Drain the potatoes, peel them, and slice into thick rounds of ~1.5 cm. Arrange as a base on a slightly dampened wooden plate.
Using kitchen scissors (never a knife), cut the octopus tentacles into ~1 cm rounds and the head into small pieces. Place them over the potatoes.
Dust generously with sweet pimentón de la Vera, then add a pinch of spicy pimentón de la Vera on top.
Drizzle generously with extra virgin olive oil — the dish should glisten.
Finish with coarse salt crystals (Maldon or fleur de sel) over everything. Serve immediately, warm.