Stewed octopus with potatoes

Pulpo guisado con patatas

Stewed octopus is another traditional recipe prepared in Galicia.

This stew was once prepared by sailors on ships while at work; they normally prepared it with rice, potatoes, octopus or whitebait that they caught at the time.

Currently in homes it is cooked in a different way, it can even be prepared with cooked octopus legs, nowadays there is no difficulty in finding them in fishmongers.

The base of this stew is a good sauté of onion, garlic, red pepper, green pepper, tomato and a touch of sweet and sour paprika.

The potatoes, better if they are Galician, will be cooked in the same sauce with a little water.

The final result is a star dish within Galician gastronomy. A main dish with a lot of flavor to look great before your guests.

For 4 people


4 cooked octopus legs

3 garlic cloves

½ green pepper

¼ red pepper

2 onions

3 peeled ripe tomatoes cut into small dice

1 teaspoon chorizo ​​pepper meat

1 teaspoon of sweet and sour Vera paprika

Salt and pepper to taste

1 tied bouquet: bay leaf, thyme branch, rosemary branch

1 glass of white wine


4-5 Potatoes

Chopped parsley


Place a 28 cm high pot with 3-4 tablespoons of olive oil and sauté the finely chopped onions and garlic. We also add the peppers chopped into small squares and season with salt and pepper.

We let the vegetables sauté for 10 minutes over medium heat until the water has evaporated from the vegetables and we add the white wine, let it evaporate for a minute and add the chopped tomatoes, the chorizo ​​pepper, the Vera paprika and the bouquet with the aromatics. .

Mix well and cook for 5 minutes, add 2 glasses of water and cook over medium heat, covered, for 12 minutes.

Add the mashed potatoes to the stew and a little more water, just enough to cover. Let the potatoes cook until they are tender, about 10-12 minutes.

When the potatoes are tender, adjust the salt and remove the aromatic bouquet.

Cut the octopus legs and add to the stew. Stir the pot with back and forth movements so that the octopus is well coated with the stew broth.

Sprinkle with chopped parsley and serve hot.

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