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Ingredients (serves 4)

1 kilo octopus

1 small potato (500 grams)

Spicy paprika to taste

Cooking salt to taste

1/2 c virgin olive oil


Defrost one tray of Frigoríficos de Camariñas octopus in the refrigerator.

Heat a generous amount of water in a cooking pot. Submerge the octopus several times with the tentacles down. Then leave it in the water and bring to a boil. Cook for 20 minutes. Rest for 10–15 minutes in the cooking water. Prick it several times to check that it is the proper texture.

Cook the potatoes, whole or chopped, in the octopus cooking water until tender. Slice the octopus, not very thickly. Place the octopus and potato on one or more wooden dishes. Sprinkle with the paprika and cooking salt. Drizzle with oil.

pulpo gallega