About this recipe

Galicia's most beloved tapa brought to your home kitchen — tender octopus simmered low and slow until silky, then sliced and laid over creamy boiled potatoes, finished with a generous drizzle of fruity extra-virgin olive oil, smoky pimentón, and flaky sea salt. Simple, stunning, and deeply satisfying.

Instructions

1. 1

   If using fresh octopus, freeze it for at least 24 hours beforehand and thaw overnight in the fridge — this breaks down the muscle fibers for a more tender result. Bring a large pot of water to a rolling boil with the halved yellow onion and bay leaf. Using tongs, dip the octopus into the boiling water three times (the 'susto' or 'scare' technique), holding it submerged for 5 seconds each time, before fully submerging it. This helps the tentacles curl attractively.

2. 2

   Once fully submerged, reduce the heat to a gentle simmer. Cook the octopus uncovered for 45–60 minutes, until a skewer or knife tip slides easily into the thickest part of a tentacle with no resistance. Skim any foam that rises in the first few minutes. Remove the octopus with tongs and let it rest on a cutting board for 10 minutes. Reserve the cooking liquid.

3. 3

   While the octopus rests, add the waxy potatoes to the reserved octopus cooking liquid (or a fresh pot of salted water). Bring to a boil and cook for 12–15 minutes until completely tender when pierced with a fork. Drain and arrange the potato slices in a single layer on a wooden board or large serving plate.

4. 4

   Using kitchen shears or a sharp knife, cut the octopus tentacles into ½-inch rounds and the body into bite-sized pieces. Arrange the octopus pieces over the potato layer on the serving board.

5. 5

   Drizzle the extra-virgin olive oil generously and evenly over the octopus and waxy potatoes. Dust with the smoked paprika (and hot smoked paprika if using), then finish with flaky sea salt and chopped Italian flat-leaf parsley if desired. Serve immediately while warm — traditionally on a wooden board, straight to the table.