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Recipe:Octopus a la Gallega

  • Prep time: 10 minutes
  • Cook time: 10 minutes

Serves 2 - 3.


Serving Size
  • Fully Cooked Octopus Tentacles

    0.75 LB
    Qty 1
  • Spanish Paprika

  • Small Golden Yukon Potatoes

    Qty 5-6
  • Flake Salt

  • Extra Virgin Olive Oil

  • Chopped Fresh Parsley for Garnish

  • Lemon, optional



  1. Place the potatoes (skin-on) in salted boiling water and cook until tender but not too soft. Peel the potatoes carefully and slice ¼” thick. Keep warm.
  2. Heat a small grill or saute pan and add sprinkle some olive oil over octopus. Place whole tentacle on grill or saute pan and quickly turn on all sides just to heat through. (DO NOT OVERCOOK or it will be chewy.)
  3. Place slices of potatoes in the bottom of a plate. Drizzle with olive oil and flake salt. Place the octopus tentacles on top of potatoes. Sprinkle with paprika and drizzle with olive oil. Garnish with chopped parsley.

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