Categories: Recipe notebook

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Traditional Galician Recipe


  • A MERPACÍFICO octopus of 2-2.5 Kg
  • Coarse salt
  • Peppers
  • Extra virgin olive oil
  • Potatoes from La Ojeda (Palencia)


  1. Cook the octopus in boiling water, approximately 45/50 minutes, depending on the size.
  2. We poke it from time to time, in the thick part of the legs, to check the “cooking” or hardness point.
  3. Once cooked and done, we are going to let it rest for approximately 15 minutes and let it cool down.
  4. Cook the potatoes for approximately 20 minutes, depending on the size.
  5. We peel the cooked potatoes, and make a bed by making sheets with them.
  6. We remove one tentacle from the octopus, grab it by the central part and cut it into slices of approx. 1cm. thick. We place evenly on the plate.
  7. Salt with coarse salt, sprinkle with a mixture of hot/sweet paprika, depending on taste. Finally we drizzle with plenty of extra virgin olive oil.

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