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Instant Pot Meals

Galician-Style Octopus

Octopus pressure-cooked until tender, sliced, and dressed the Galician way with good olive oil, paprika, and flaky sea salt.

Why you'll love Galician-Style Octopus

Pulpo a la gallega is the famous dish of Galicia in northwestern Spain, served at every festival: tender slices of octopus on a wooden plate, drizzled with olive oil and dusted with paprika and coarse salt. It is simple, striking, and one of the best ways to eat octopus, and the pressure cooker makes the tenderizing easy.

Tender octopus is the whole challenge, and pressure solves it. Octopus is firm and can turn rubbery, but 15 to 20 minutes at high pressure breaks down its connective tissue so it slices like butter. Letting it cool in its cooking liquid keeps it moist. The dressing is just olive oil, pimentón, and flaky salt, so use your best olive oil.

Serve it warm with a green salad, or with roasted radishes in place of the traditional potatoes.

Quick overview: This Galician-Style Octopus takes 10 min of hands-on time and about 50 min in all and makes 4 servings, each about 4 oz octopus. You'll need an Instant Pot.

Jump to recipe

Sliced Galician-style octopus with olive oil, paprika and parsley
Prep 10 minCook 40 minTotal 50 minServes 4Serving about 4 oz octopusYou'll need Instant Pot

Ingredients

  • 1 whole octopus (about 2 1/2 to 3 lb), cleaned, thawed if frozen
  • 2 bay leaves
  • 1/2 onion
  • flaky sea salt, to finish
  • 3 tbsp very good olive oil
  • 1 1/2 tsp Spanish paprika (pimentón), sweet or hot
  • lemon wedges, to serve
  • 1 tbsp chopped parsley

Instructions

  1. Load the pot: Put the octopus, bay leaves, and onion in the Instant Pot and add 1 cup of water.
  2. Pressure-cook: Lock the lid and cook at high pressure for 18 minutes for a 3-pound octopus, 15 minutes if smaller. Let the pressure release naturally for 15 minutes.
  3. Test: Pierce the thickest part of a tentacle with a knife; it should slide in easily. If it is still firm, cook at high pressure for 3 to 5 minutes more.
  4. Cool in the liquid: Let the octopus cool in its cooking liquid for 10 minutes so it stays moist.
  5. Slice: Cut the tentacles into 1/2-inch rounds with kitchen shears or a sharp knife, discarding the head if you like.
  6. Dress and serve: Arrange the slices on a warm plate, drizzle with the olive oil, dust with paprika and flaky salt, and scatter the parsley. Serve with lemon wedges.

Storage and leftovers

Refrigerate cooked octopus in a little of its liquid for up to 3 days.

Serve it cold or at room temperature, dressed just before serving, or warm it gently in olive oil.

Variations

  • Grilled: After pressure cooking, grill the tentacles over high heat for 2 minutes a side to char them.
  • Salad: Toss the slices with celery, parsley, olive oil, and lemon.
  • Hot paprika: Use hot pimentón for a spicier finish.
  • With garlic: Warm the olive oil with sliced garlic before drizzling.

Notes and tips

  • Buy frozen octopus: Freezing tenderizes octopus, and frozen is often the best quality.
  • Test for tenderness: A knife should slide in easily.
  • Use good olive oil: It is the main flavor of the dish.
  • Use Spanish paprika: Pimentón from Murcia is dried in the sun and ground, and it gives the octopus its deep red color and sweet pepper flavor. Choose dulce for sweet or picante for heat.

Nutrition and mindful eating

  • Octopus brings protein, iron, vitamin B12, and selenium.
  • Olive oil is the real fat, used generously as it is in Galicia.
  • Paprika brings a sweet pepper flavor and a deep red color.
  • A squeeze of lemon brightens the rich, tender slices.
  • As you eat, notice the tender texture and the sweet paprika, and pay attention to how simple, quality ingredients can make a memorable meal.

Frequently asked questions

Have a question about this Galician-Style Octopus? Start here, with the questions people ask most.

Where do I buy octopus?

Frozen whole octopus is sold at fish counters and many grocery stores.

Why is my octopus rubbery?

It needed more cooking. Add a few more minutes at pressure.

Do I eat the head?

You can; many people discard it and eat only the tentacles.

What can I serve with it?

Roasted radishes, a green salad, or celery root purée.

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Tags: Instant Pot Meals, Spanish, Dairy-Free