• Main Courses

Galician-Style Octopus (Pulpo a la Gallega)



  • 2.6 lbs octopus (1.2 kg)
  • 1.3 lbs potatoes (600g)
  • Half an onion
  • 1 carrot
  • 1 celery stalk
  • 1 bay leaf
  • 1 teaspoon smoked sweet paprika
  • Fresh parsley, to taste
  • Extra virgin olive oil, to taste
  • Salt, to taste


  1. Thoroughly clean the octopus by removing the head, eyes, and beak in the center. Rinse well under running water.
  2. In a large pot, place the celery, carrot, onion, and bay leaf, and bring the water to a boil. Dip the octopus into the boiling water three times to curl it, then let it cook for about 40-50 minutes until tender. Drain the octopus and let it cool.
  3. Meanwhile, cut the potatoes into 0.2-inch (0.5 cm) thick slices and boil them in the octopus cooking water until tender.
  4. Cut the cooked octopus into pieces and serve it with the potatoes as the base. Finish with a pinch of salt, a drizzle of olive oil, fresh chopped parsley, and a sprinkle of paprika.
Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.