Octopus Galician Style

A flavorful dish featuring tender octopus seasoned with smoked paprika and olive oil, perfect as an appetizer or main course.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Spanish

Calories: 200

Ingredients Method Nutrition Notes

Ingredients

For the Octopus

1 kg Octopus Fresh or frozen
enough Water To fully submerge the octopus
to taste Sea salt Enhances natural flavors

For the Seasoning

1 tbsp Smoked paprika For deep flavor
3 tbsp Olive oil Extra virgin for best flavor
2 cloves Garlic Freshly minced
2 Lemon wedges For serving

For Garnish

2 tbsp Chopped parsley For color and freshness
to taste Coarse sea salt For texture and flavor

Method

Preparation

Clean the octopus under cold running water, ensuring all sand and debris are removed.
Fill a large pot with enough water to cover the octopus completely and bring it to a rolling boil.
Carefully add the octopus to the boiling water, letting it cook for 30-40 minutes until tender.
Once cooked, remove the octopus from the pot and let it cool slightly. Slice the tentacles into bite-sized pieces.
Place the sliced octopus in a serving dish and drizzle with olive oil, sprinkling smoked paprika and sea salt on top.
Serve warm or cold, garnished with fresh parsley if desired.

Nutrition

Serving: 1servingCalories: 200kcalProtein: 30gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 500mgPotassium: 300mgVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Choose quality octopus and avoid overcooking for the best results.

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