Pulpo Gallego – Spanish Octopus


  • Approx 1 kg octopus
  • 1 bunch of parsley
  • Tops from a fennel bulb, chopped roughly
  • Sprig oregano
  • 3 Spring onions, chopped roughly
  • 1 or 2 shallots, chopped roughly
  • 2 bay leaves
  • 4 garlic cloves, minced or fine grated
  • 1/2 cup extra-virgin olive oil
  • 1 tspn paprika
  • 1/4 to 1/2 tspn smoked paprika (optional)
  • 1/4 tspn cayenne
  • Salt and black pepper
  • Lemon wedges to serve


Tenderise the Octopus.

  • Pre heat oven to 110° C
  • Boil the whole octopus in the water for 2 minutes – remove & cool
  • Line a Dutch oven or other heavy lid pot with the parsley, fennel fronds, oregano, green onions and the bay leaves.
  • Cut the head off – Cut the octopus “hips” like a star. If using the heads – clean out the heads and cut into similar size to legs
  • Nestle octopus pieces into the pot of greens.
  • Cover the pot and cook for 2 1/2 hours (longer if octopus is large and tough) Don’t worry about the lack of liquid in the pot – octopus will release enough to make a flavorful broth.

Grill the Octopus

  • When the octopus is tender, remove from the pot and cut into serving-sized pieces.
  • Coat with some of the olive oil and BBQ or grill until you get some char marks, about 8 to 10 minutes.
  • Toss the octopus with the rest of the olive oil, garlic, the paprika, smoked paprika and cayenne.
  • Add salt and black pepper to taste and serve with lemon wedges, either at room temperature or slightly warm.

Acknowledgement : http://honest-food.net/2013/11/25/pulpo-gallego-recipe-octopus/

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