Fish & seafood
Pulpo a la Gallega
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Galician octopus on potato slices with olive oil, paprika and sea salt – a classic festive dish from north-west Spain. Simple to plate, outstanding in flavour.
Timing
- Preparation: approx. 20 minutes
- Cooking time: approx. 70 minutes
- Total: approx. 90 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 370 kcal
- Protein
- ≈ 44.1 g
- Carbohydrates
- ≈ 35.8 g
- Fat
- ≈ 5.1 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- olive oil · ≈ 10 g
- 1 kg octopus · ≈ 1000 g · Assumed quantity / reference product
Unspecified frying oil: 10 g assumed per recipe.
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg octopus
- 800 g potatoes
- olive oil
- sweet paprika
- sea salt
Instructions
- Cook the octopus until tender.
- Cook the potatoes separately.
- Slice the potatoes.
- Cut the octopus.
- Arrange on the potatoes.
- Drizzle with olive oil.
- Sprinkle with paprika and sea salt.
