Pimiento a la gallega (Octopus and potato salad)

    1 hour

    This is a simple but gorgeous Spanish dish. The dish is traditionally served on a wooden platter, but you can use any serving dish you like!

    5 people made this

    Serves: 4 

    • 2L water
    • 1 bay leaf
    • 1 onion
    • 1 whole octopus
    • 1 potato, peeled and cut into pieces
    • sweet paprika to taste
    • coarse sea salt to taste
    • drizzle of extra virgin olive oil

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Bring the water to the boil in a large saucepan. Add the bay leaf and the whole, peeled onion. Holding the octopus by its head, dunk the tentacles in the hot water three times. The tentacles will curl upwards. (This tenderises the meat.)
    2. Bring the water back to the boil and add the whole octopus to the pan. Cover and simmer for about 40 minutes.
    3. Remove the octopus from the pan. Cut off four of the tentacles and slice each into 2 to 3cm pieces. Reserve the remaining four tentacles for another use, or try this recipe.
    4. Boil the pieces of potato in the same liquid as you used to cook the octopus, until tender. This will colour the potato a pinkish red.
    5. Place the potato in a mound in the centre of a serving platter. Surround the potato with the octopus pieces. Sprinkle with sea salt and paprika, then drizzle with olive oil.

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    Great taste would make it again  -  27 Apr 2014