Pulpo A La Gallega

Pulpo A La Gallega

Jun 03, 2024Portuguese Sardine Europa

Portion for 2 people:

  • 1 can of Octopus in Extra Virgin Olive Oil (Comur)
  • 10.5 ounces of potatoes (about 2 potatoes)
  • 2 bay leaves
  • 2 garlic cloves
  • 1 teaspoon of smoked paprika
  • Salt and olive oil to taste


  1. Boil the potatoes with the bay leaves. Check for doneness with a fork, and remove them from the water before they are fully cooked. Transfer them to a bowl of cold water. Once warm, peel and slice them into rounds.

  2. In a pot, heat two tablespoons of the octopus oil with two crushed garlic cloves. Sauté for a minute and then remove the garlic.

  3. Place the potatoes on a plate and season with salt and paprika. Top with the octopus cut into pieces, and finish with a drizzle of olive oil and an extra pinch of salt and paprika.

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