Galician octopus with baked potatoes
2 servings
50 minutes
Galician octopus with baked potatoes is an iconic dish of Spanish cuisine, especially popular in the Galicia region. It stems from the traditions of fishermen who cooked octopus in cauldrons right on the shore, accompanied by simple yet tasty ingredients. The dish has a rich, spicy flavor where the tender octopus meat combines with the aroma of baked potatoes and fried garlic. Cayenne pepper adds a pleasant heat while warm olive oil gives it a silky texture. It is perfect for serving as an appetizer at family or festive dinners. This simple yet exquisite dish reveals the spirit of Spanish cuisine — bold flavors and respect for quality ingredients.
1
Cut the potatoes into large flat slices, arrange them on a baking sheet. Drizzle with olive oil and place in an oven preheated to 220 degrees. Cook for 30-45 minutes, depending on the size of the potato slices.
- Potato: 3 pieces
- Olive oil: 3 tablespoons
2
Put water to boil in a large pot. Remove the eyes, beak, and innards from the octopus. Rinse well under running water. Holding the octopus by the head, dip it in boiling water for 1 minute. Repeat the procedure when the water starts boiling again. Do this 3-4 times. This will 'harden' the skin so it won't hang in tatters. Boil the octopus for 20-25 minutes.
- Octopus: 1 kg
3
Heat olive oil in a pan. Cut garlic into small pieces. Fry in the oil until golden, then discard. Leave the pan with oil on the turned-off stove.
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
4
Slice the cooked octopus into rings. Arrange the potatoes on a plate, then place the octopus on top. Sprinkle with salt and cayenne pepper. Drizzle with warm oil.
- Octopus: 1 kg
- Potato: 3 pieces
- Salt: to taste
- Cayenne pepper: to taste
- Olive oil: 3 tablespoons