Chef Adriana’s Octopus Galician Style with Potatoes and Paprika Recipe

Seafood AND potatoes? Count us in! Our March 2022 Chef of the Month’s Octopus Galician style with potatoes and paprika is our newest go-to dish.

“This recipe was inspired by the north of Spain in Galicia, this dish has very few ingredients and is simple to make and the flavor accent is Smoked Paprika and a really flavorful robust olive oil.”

Serves 4


  • 2 pounds of octopus cleaned, head and beak removed
  • 3 Yukon gold potatoes 
  • ¼ cup of robust extra virgin olive oil
  • 1 onion sliced in half
  • 2 bay leafs
  • 1 teaspoon of smoked paprika
  • Garnish: flat leaf parsley or microgreens


  1. In a 6 qt pot, boil water and add the bay leaves and onion.  
  2. Dunk the octopus 3 times to “scare it” then add back in boiling water and boil for 25 min.
  3. Remove octopus and set aside and save water
  4. In this water add the potatoes and boil for 12 min or so until fork-tender, the flavor of the octopus left in the water will infuse them with flavor.
  5. Slice the potatoes and create a base of the potatoes on a plate, place the octopus on top drizzle with olive oil and sprinkle with paprika and salt.
  6. Garnish with micro-greens and parsley

Connect with our March 2022 Chef of the Month
Instagram: @chefa_adriana
Facebook: @drianafoods

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