Galician style octopus

This time, we want to share a dish that is finger-licking good. Or rather, tentacle-licking good!  Because who doesn’t love pulpo a la gallega or Galician style octopus? A very simple dish with very few ingredients that go together beautifully!  And to go with it, our Sangre de Toro Blanco white wine. Bon appétit!


  • 1

    Start by heating water in a large pot. When it boils, you have to “scare” the octopus. This technique consists of taking the octopus by the head and plunging it in and out of the water 3 times, so it goes stiff and the skin doesn’t come off during cooking.

  • 2

    Then, leave it to cook for 40 minutes.

  • 3

    When it’s ready, leave it to stand for 4 minutes in the cooking water and then drain well.

  • 4

    Wash the potatoes and boil them for 20 minutes. Once cooked, peel and cut them into small chunks

  • 5

    Cut the octopus into slices and serve it on top of the potatoes on a wooden board.

  • 6

    Drizzle over a generous glug of olive oil, sprinkle with paprika and season with Maldon salt.

  • 7

    Uncork a bottle of Sangre de Toro Blanco and bo proveito!


500g octopus
700g potatoes
Sweet and spicy paprika
Maldon salt
Olive oil