Recipe Galician octopus by of 07-07-2017 [Updated on 27-08-2018]
The Galician Octopus (Galician means gagliega) is a well-known Spanish dish. It is a second dish based on octopus and potatoes but can also be considered a rich appetizer, in fact it is often served as tapas. The preparation times of the galician octopus they are not very fast but, once the octopus and potatoes are cooked, just assemble the recipe and the dish is ready. The peculiarity of this recipe lies first of all in the cooking of the potatoes, which will take place in the octopus water, but also of its seasoning, made with oil, parsley, salt and sweet paprika.
Last year when I was on holiday in the Canaries it was basically a fixed dish on the menus of all restaurants and it was also my favorite dish;)
How to make Galician octopus
Start cleaning the octopus, if you don't know how to do it click here for the guide.
In a pot full of water, put the salt, celery, carrot and half an onion.
Immerse the octopus and cook it for 1 hour from the moment of boiling, check the cooking by piercing it with a fork, it must be very tender.
Lift the octopus from the pot, keeping the cooking water, and let it cool.
Cook the potatoes in the same water (I cooked them whole and with the peel for fear that they would take too much water, but in reality they should be cooked already peeled and in slices), peel and cut them into slices.
When the octopus has cooled, cut it into pieces.
Now arrange the potatoes on a serving dish, add the octopus, the chopped parsley, a drizzle of oil and the paprika.
Your Galician octopus is ready to be brought to the table.