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PULPO A LA GALLEGA SKEWERS — GALICIAN OCTOPUS WITH SMOKY PAPRIKA AND GARLIC

By Delicious Recipes!Posted on
PULPO A LA GALLEGA SKEWERS — GALICIAN OCTOPUS WITH SMOKY PAPRIKA AND GARLIC

PULPO A LA GALLEGA SKEWERS — GALICIAN OCTOPUS WITH SMOKY PAPRIKA AND GARLIC

Inspired by a trip to San Sebastian, this revamped Pulpo a la Gallega features tender octopus center pieces threaded onto skewers and served atop pan-seared potato rounds. The smoky paprika and garlic-infused olive oil elevate the classic Galician flavors, while the skewer presentation adds a modern, elegant touch.

🕒 Prep Time: 30 min + octopus cooking time

🍳 Cook Time: 15 min
🍽️ Yields: 2 servings (about 5-6 skewers)

Ingredients

  • Middle section of a boiled octopus (1–1.5 kg)
  • 1 potato, boiled in skin
  • 2 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • ¼ tsp sweet paprika
  • 1/8 tsp smoked paprika
  • 1 bay leaf
  • Sea salt, freshly ground black pepper, chili flakes to taste
  • Lemon wedges, for serving
  • Optional: sliced green onions, arugula leaves, parsley oil for garnish

Instructions

1. Prepare the Octopus

  • Boil the octopus according to trusted instructions. Drain and slice the tentacles, reserving the thick central portion and thicker tentacle bases for skewers. (The thinner tentacle tips can be used in other recipes such as grilled octopus.)
  • Cut the octopus center piece into moderately thick slices.

2. Prepare the Potatoes

  • Boil the potato in salted water until fork-tender. Cool, peel, and slice into rounds using a sharp knife to maintain their shape.

3. Assemble Skewers

  • Thread about 6 octopus slices per metal skewer. You will have around 5-6 skewers total for 2 people.
  • Drizzle skewers with olive oil, season generously with sea salt, black pepper, and chili flakes. Let them marinate at room temperature for at least 30 minutes.

4. Cook Potatoes

  • Heat a non-stick pan and drain excess oil from the skewers into it.
  • Arrange potato rounds in the pan, sprinkle with salt and pepper, and sauté until golden on both sides (about 2-3 minutes per side). Transfer potatoes to plates.

5. Prepare Flavored Oil

  • In the same pan, add garlic slices, bay leaf, sweet and smoked paprika off the heat. Stir gently in circular motions until fragrant. Set aside until ready to serve.

6. Grill the Skewers

  • Heat a grill pan over high heat for 5 minutes.
  • Grill skewers for about 3 minutes per side until octopus is nicely charred and heated through.
  • Remove and place skewers on top of the sautéed potatoes.

7. Serve

  • Drizzle each plate with a tablespoon of the garlic and paprika infused oil.
  • Serve immediately with lemon wedges and garnish with sliced green onions, fresh arugula, or a drizzle of parsley oil if desired.

💡 Tips

  • Using the central octopus section ensures tender, thick slices perfect for skewers.
  • Pan-seared potatoes add a comforting base with subtle crispness.
  • The smoky paprika and garlic oil brings authentic Galician flavor.
  • Serve promptly to enjoy the contrasting textures and warm, aromatic oil.

🎉 Perfect For

  • Elegant seafood appetizers
  • Spanish and Basque-inspired dinners
  • Light, flavorful summer meals

📝 Final Thoughts

This Pulpo a la Gallega skewer recipe combines the traditional flavors of Galician octopus with a modern twist in presentation. The smoky, garlicky oil paired with tender octopus and golden potatoes makes for a visually striking and delicious dish that’s sure to impress.