Spanish Octopus with Smoked Paprika — Andrés-Inspired

About This Recipe

This dish is inspired by Chef José Andrés's lifelong championship of Spanish small-plate culture in America and his iconic Jaleo restaurants. Pulpo a la gallega — Galician-style octopus — is one of Spain's defining tapas: simple, dependent on excellent ingredients, and devastating when done well. The trick is patience: octopus must be cooked low and slow, then finished with crushed potatoes, abundant smoked paprika (pimentón) and a generous lashing of fruity Spanish olive oil. This is our take on the Galician tradition Andrés has brought to American audiences for 30+ years.

Ingredients

Serves 4

• 1.5 kgoctopus(fresh or thawed from frozen, cleaned)
• 1large onion(halved)
• 2bay leaves
• 1 tbspblack peppercorns
• 2garlic cloves(smashed)
• 600 gsmall waxy potatoes(such as Charlotte)
• 2 tspSpanish sweet smoked paprika (pimentón dulce)
• 0.5 tspSpanish hot smoked paprika (pimentón picante)(optional)
• 60 mlextra-virgin olive oil(the best you can afford)
• Maldon sea salt(to taste)
• 1lemon(wedges, to serve)

Instructions

1. 1

   Tenderise the octopus

   If using fresh octopus, freeze it overnight first — the freeze-thaw cycle breaks down the muscle fibres and ensures tenderness. Bring a large pot of water to a rolling boil with the onion, bay leaves, peppercorns and garlic.

   Galician tradition is to dip the octopus into the boiling water 3 times before fully submerging — it 'curls' the tentacles dramatically.

2. 2

   Poach gently

   Lower the octopus into the boiling water. Reduce heat to a bare simmer (NOT a boil) and cook for 60–90 minutes depending on size — until a knife slides easily into the thickest part of a tentacle. Turn off heat and let rest in the water for 15 minutes.

3. 3

   Cook the potatoes

   While the octopus rests, boil the potatoes whole in well-salted water for 18–20 minutes until tender. Drain and let steam dry.

4. 4

   Slice the octopus

   Lift the octopus from the cooking water. Cut the tentacles into 1.5cm-thick slices on a slight bias, and chop the head into bite-sized pieces. Discard the beak (small hard piece in the centre).

5. 5

   Plate Galician-style

   Slice or roughly crush the warm potatoes onto a wooden board or warm plate. Arrange the octopus slices on top. Sprinkle generously with both paprikas and Maldon salt. Drizzle abundantly with olive oil — don't be shy. Serve immediately with lemon wedges.

Variations

• •

  Pulpo a Feira: serve on a wooden board exactly as it's done in Galicia's village fairs.

• •

  Grilled Variation: after poaching, brush the octopus with olive oil and char briefly on a hot grill for a smoky finish.

Storage

Best eaten immediately. Cooked octopus keeps in the cooking liquid for 2 days refrigerated and can be reheated gently.

Frequently Asked Questions