This iconic Galician delicacy features tender octopus boiled to perfection and drizzled with fruity olive oil, smoked paprika, and coarse sea salt. A simple yet elegant Spanish tapas that celebrates the natural sweetness of the sea with minimal intervention, making it an unforgettable appetizer that transports you straight to the coastal regions of northwestern Spain.
⏱️80 min
📊Medium
👥4 servings
🍽️Starter
seafoodquickfestive
Ingredients
1500 gfresh octopus
1 piecewhite onion
2 piecesbay leaves
120 mlextra virgin olive oil
15 gsmoked paprika (pimentón de la Vera)
10 gcoarse sea salt
12 pieceswooden toothpicks or skewers
Instructions
1CLEAN THE OCTOPUS: Rinse the octopus under cold running water, rubbing gently to remove any dirt and sand from the suckers and skin. Check between the arms carefully, as sand often hides in the crevices. Pat dry with paper towels and remove the hard beak from the center of the octopus by cutting it out with a small sharp knife. This step is crucial for eliminating any gritty texture in the final dish.
2PREPARE THE COOKING LIQUID: Fill a large stainless steel pot with about 3 liters of water and bring it to a rolling boil over high heat. Add the peeled white onion (cut in half for easier removal), bay leaves, and a generous pinch of salt. The onion and bay leaves will infuse the water with subtle flavor that enhances the octopus's natural sweetness without overpowering it.
3BLANCH AND COOK THE OCTOPUS: Once the water is boiling vigorously, carefully lower the whole octopus into the pot headfirst, then fully submerge it. The water will stop boiling momentarily—this is normal. Return it to a gentle boil and cook uncovered for 40-50 minutes until the octopus is tender. To test doneness, pierce the thickest part of the arm with a fork; it should slide through easily without resistance, similar to the texture of cooked potatoes. The octopus will change from its raw purple-gray color to a cooked reddish-brown hue.
4COOL AND CUT THE OCTOPUS: Remove the octopus from the cooking liquid using tongs and place it on a clean cutting board to cool for 5-10 minutes until it's cool enough to handle but still warm. Using a sharp knife, cut off each arm where it joins the head, then slice the arms into 1-2 cm thick rounds, discarding the hard suckers if desired (though they're edible and traditional). Cut the head into similar-sized pieces. Keep the octopus warm for optimal flavor absorption of the oil and paprika.
5ARRANGE ON THE SERVING PLATTER: Arrange the warm octopus pieces on a wooden serving platter or rustic ceramic plate, slightly overlapping them for an attractive presentation. This traditional Galician wooden board absorbs excess moisture while maintaining the octopus's warmth. Leave the pieces slightly loose rather than tightly packed to allow the oil to coat every surface evenly.
6FINISH WITH OIL AND PAPRIKA: Drizzle the warm octopus generously with extra virgin olive oil in a thin, even stream, using about 2-3 tablespoons total. Immediately dust generously with smoked paprika (pimentón), sprinkling it evenly across all the pieces so that each bite contains this crucial smoky flavor component. Finally, sprinkle with coarse sea salt to taste. The warmth of the octopus will slightly warm the olive oil, releasing its aromatic compounds, and the salt will crystallize slightly on the surface, providing delightful textural contrast. Serve immediately while still warm, and optionally skewer pieces with wooden toothpicks for easy eating as a traditional tapas.