Pulpo Feria (Galician Octopus) with Potatoes and Alioli



It’s sea food night! Nothing speaks of the ocean like octopus! Seasoned with paprika and Alioli sauce and filled with potatoes this will satisfy your hunger. Perfect for celebrations.


  • 1 octopus (1 1/2 to 2 kilos in weight)
  • 800 grams potatoes
  • paprika (Sweet or spicy)
  • oil
  • bay leaf
  • sauce (Alioli)
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    1. Place the water to boil in a pan with a bay leaf and add the octopus, whole. Remove and submerge the octopus in the water three times. Cook on medium heat for 25 minutes without stirring or touching the octopus. Set aside.
    2. Peel the potatoes and shape slightly so that they are nearly uniform in size. Remove the center of each with an apple corer and saute in oil on low heat until tender, approximately 15 minutes.
    3. Cut the octopus into strips and place onto a platter along with the potatoes, filled with the aioli sauce. Sprinkle the filled potatoes and the octopus with the paprika and salt and drizzle with olive oil.
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