0

items in your basket

total basket value
Your Basket
Continue Shopping

ENJOY 15% OFF WHEN YOU JOIN OUR MAILING LIST

PULPO A LA GALLEGA

Pulpo a la Gallega is one of the most traditional tapas in Spain. We’ve made it easy, our octopus tentacles are already steamed in their own juices, so you can prepare this recipe in just a few minutes.
READY IN

25 mins

COOKING TIME

20 mins

PREP TIME

5 mins

SERVES

Serves 2

ingredients

  • 250g steamed octopus
IN STOCK
  • 1 large potato
  • North and South olive oil
IN STOCK
  • Salt
IN STOCK
  • Smoked paprika
IN STOCK

Method:

  1. Start preparing the potatoes that you will you in the base. Boil the potato until it can easily be pierced with a fork, about 25 to 25 minutes.
  2. When ready, drain and rinse under cold water. Once cool, peel it and slice into 1cm thick rounds.
  3. Now prepare the octopus. Wash the juices off the tentacles and pat dry with kitchen paper.
  4. Slice the tentacles on the diagonal. The slices should be about ½cm thick.
  5. Heat up a grill or skillet to medium heat and wait until it becomes very hot.
  6. Add the slices of octopus and cook for a couple of minutes on either side, until they are slightly charred.
  7. Put the potato slices on a plate and place the octopus on top and toss in the oil, salt, and paprika.

ingredients

  • 250g steamed octopus
(250g)
IN STOCK
  • 1 large potato
  • North and South olive oil
IN STOCK
  • Salt
IN STOCK
  • Smoked paprika
IN STOCK

Recent Recipes

PANCETA, CHESTNUT AND SLOE GIN BRAISED CABBAGE
An adaptation of Angela Clutton's festive recipe, with smoky panceta for a twist. The aromatic sloe gin and sweet chestnuts make this an ideal side dish for roasts and more. Cooked chestnuts save time without compromising on quality, for a simple yet elegant Christmas dish.
MORCILLA ARANCINI WITH QUINCE ALIOLI
This recipe gives a Spanish twist to an Italian classic. The combination of rice and morcilla creates a rich, flavourful bite, while the spices in the morcilla paired with the sweetness of quince evoke festive Christmas flavours. Using Bahía rice, which absorbs flavours beautifully and has the perfect texture for arancini, these bite-sized treats make ideal finger food for any gathering.
COD WITH HONEY ALIOLI
This delicious Cod with Honey recipe offers a wonderful alternative to traditional Christmas meat dishes. A Catalan classic from Monika Linton's book, Brindisa: The True Food of Spain, it balances the sweetness of caramelised apples, honey, and pine nuts, with the savoury cod. Topped with a creamy alioli and baked to golden perfection, this dish brings a festive twist to your holiday table.
WINTER GREENS PIE
This winter greens pie is perfect for the festive season. The vibrant combination of chard and cavolo nero, spiced with cinnamon and brightened by orange zest, brings a warm, seasonal flavour. Topped with toasted pine nuts and tangy Mahón cheese, all wrapped in crispy filo pastry, it’s a stunning centrepiece: both hearty and elegant.
Back to the top