Sep 03 2026
Restaurants›Coronet Cafe›Octopus In Galician Sauce Recipe

Octopus In Galician Sauce Recipe

Inspired by Coronet Cafe
Time1h 20m
Serves4

Make Octopus In Galician Sauce Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Octopus & Prep

Galician Sauce (Pulpo a la Gallega / Salsa Gallega)

Finishing

Method

Octopus & Prep

  1. 1

    Prepare saucepan

    Choose a large pot that will comfortably hold the octopus. Fill with about 2 liters of water, add 2 bay leaves and 1 tablespoon coarse sea salt, and bring to a rolling simmer.

  2. 2

    Tenderize (optional) and plunge

    If desired, freeze-thaw the octopus beforehand to help tenderize. When the water simmers, pick up the octopus by the head and plunge the tentacles into the simmering water three times (this curls the tentacles attractively); then fully submerge the octopus.

  3. 3

    Poach until tender

    Reduce heat so the water stays at a gentle simmer (not a vigorous boil). Poach the octopus for 35–45 minutes for a 1 kg octopus: test doneness by inserting the tip of a small knife where a tentacle meets the head — it should meet little resistance. Cooking time depends on size; adjust as needed. Keep the pot partially covered.

  4. 4

    Rest and reserve cooking liquid

    When tender, remove the octopus from the pot and set on a cutting board. Reserve 200 ml of the cooking liquid (strain and set aside) to adjust sauce texture if needed. Let octopus rest 10 minutes.

  5. 5

    Cook potatoes

    While the octopus poaches (or in a separate pot), boil the waxy potatoes whole (skin on) in salted water for 20–25 minutes until fork-tender. Drain, let cool slightly, then peel and slice into 1 cm rounds.

Galician Sauce (Pulpo a la Gallega / Salsa Gallega)

  1. 6

    Warm the olive oil and bloom paprika

    In a small saucepan or skillet, gently warm 6 tablespoons of extra-virgin olive oil over low heat. Remove from the heat for a few seconds and whisk in the sweet smoked paprika (2 tsp) and hot smoked paprika (1 tsp). Whisk quickly so the paprika infuses but does not burn — keep oil warm, not smoking. If the sauce seems too thick, whisk in up to 2 tablespoons of reserved octopus cooking liquid to loosen slightly.

  2. 7

    Season the sauce

    Stir 1 teaspoon coarse sea salt into the paprika-oil mixture and taste, adjusting salt or adding up to another tablespoon of cooking liquid if needed to achieve a glossy, pourable dressing.

Assembly & Finishing

  1. 8

    Slice the octopus

    Using a sharp knife, slice the tentacles into 1–1.5 cm thick rounds. If serving the head, slice it thinly as well. Arrange the warm potato rounds on a serving platter in an even layer.

  2. 9

    Arrange octopus over potatoes

    Place the octopus slices on top of the potatoes in a single layer or slight overlap so each bite has both potato and octopus.

  3. 10

    Dress and finish

    Generously spoon the warm paprika-olive oil sauce over the octopus and potatoes so the oil coats each piece. Drizzle the additional 1 tablespoon extra-virgin olive oil over the top. Sprinkle 1/2 teaspoon flaky sea salt evenly and finish with minced fresh parsley if using.

  4. 11

    Serve

    Serve immediately while warm. Provide extra smoked paprika and olive oil at the table for guests to adjust to taste.

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