Grilled (or Broiled) Octopus Tapa on a Potato Bed with Homemade Mayonnaise

This recipe combines tender, smoky octopus with creamy boiled potatoes for a rich and satisfying dish. Perfect as a side or main course, it offers a deliciously unique way to enjoy healthy seafood with the added luxury of homemade mayo.

It is my version of the Spanish “Pulpo a la Gallega” tapa recipe.

Credit Alberto Conde Kitchen in the Med

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What is an octopus tapa?

A tapa is a small dish or appetizer commonly served in Spanish cuisine, often enjoyed with drinks in social settings. Tapas can range from simple olives or nuts to more elaborate preparations like grilled seafood or cured meats.

This recipe is my version of the Galician Octopus tapa. See FAQ at the end of the article.

Where do tapas come from?

Tapas originate from Spain, where they have a rich cultural history tied to social dining and communal eating.

The tradition began as a way to encourage conversation and prevent excessive drinking by pairing small bites with beverages. Tapa means “lid” or “cover” in Spanish, as the inn or bar keeper used to put the small dish on top of a wine jar or goblet/glass.

Today, tapas represent a diverse and vibrant aspect of Spanish culinary culture.

They have become a global tradition, first exported to Europe decades ago, and lately to the United States and the rest of the world.

Ingredients

Octopus Resemblance

Credit Alberto Conde Kitchen in the Med

2 pounds fresh octopus, cleaned and tentacles separated
1/4 cup of olive oil
Four cloves of garlic, minced
One teaspoon of dried oregano
2 cups boiled of potatoes, sliced
One teaspoon of paprika
Salt and pepper to taste

Homemade Mayonnaise

Homemade Mayo. I prefer and recommend a “body cream” or thick moisturizing cream texture. That it takes some time to fall off you finger.

Credit Alberto Conde Kitchen in the Med

One large egg yolk
1 cup of vegetable oil
One tablespoon of lemon juice or vinegar
Salt, to taste

Instructions

Braise the octopus for 45 minutes.

Let it rest until it cools off.

Cut the octopus into pieces that are big enough for the grill. If you use a broiling pan or a skillet, cut the pieces in a suitable size for the potato slices.

Preheat your grill, broiler, or skillet to medium-high heat.

Mix the paprika, salt and pepper, olive oil, oregano, and garlic in a bowl.

Brush the octopus tentacles with the prepared marinade, ensuring you coat them evenly.

Place the octopus tentacles on the grill, broiler pan, or skillet for 4 minutes per side or until they are slightly charred and tender. Please bear in mind that overcooked octopus can be tough and chewy.

Remove the octopus from the heat and let it rest for a few minutes before serving.
Place the octopus on top of the potato slices.

Instructions for the homemade Mayonnaise

Slowly add the vegetable oil to the egg in a mixing bowl while whisking continuously. Do it gradually to ensure proper emulsification.

Continue whisking until the mixture thickens and becomes creamy, as in hand cream. You can also use a blender, which is more straightforward.

Add the lemon juice or vinegar and salt to taste. It adds citrus (or acidic) flavor and preservation qualities to the mayonnaise.

Whisk or blend again until everything is well combined.
(if it is too much work, use a blender, of course)

Transfer the homemade mayonnaise to a clean jar or airtight container and store it in the refrigerator for up to one week. I recommend you always use fresh produce and consume it in less time to avoid any risk of salmonellosis. Make sure to use a clean utensil each time you scoop the mayonnaise to prevent contamination.

Suggestions for Serving

You can serve the mayonnaise on the side or as a bed between the potato slices and octopus pieces.

Sprinkle with paprika and parsley for more color.

Grilled (or Broiled) Octopus Tapa on a Potato Bed with Homemade Mayonnaise

Credit Alberto Conde Kitchen in the Med

Tips and ideas

To ensure a tender octopus, you can tenderize it by freezing it overnight before cooking.
You can grill the octopus over wood chips or charcoal if you prefer a smokier flavor.
You can store the leftover grilled octopus in the refrigerator for up to 3 days.
Don’t overcook the octopus, as it can become tough and rubbery. Aim for a slightly firm texture that is still tender.
Experiment with different mayonnaises. I suggest citrus mayonnaises with lime, lemon, yuzu, etc. Or, for a different Asian touch, add Korean Kimchi.

Octopus Resemblance

Credit Alberto Conde, Kitchen in the Med

Pulpo a la Gallega (Galician Octopus Tapa) FAQ (Common recipe)

1. What is Pulpo a la Gallega?
Pulpo a la Gallega, or Galician Octopus Tapa, is a traditional Spanish dish made with boiled octopus, sliced and served on a bed of boiled potatoes, drizzled with olive oil, and sprinkled with paprika and coarse sea salt.

2. How do you prepare the octopus for this dish?
The octopus is usually boiled until tender, which can take 30-45 minutes depending on its size. To tenderize it further, some cooks freeze it beforehand or dunk it in boiling water several times before cooking.

3. What type of paprika is used in Pulpo a la Gallega?
Traditionally, Spanish paprika (pimentón) is used, which comes in sweet (dulce) and hot (picante) varieties. A combination of both often provides the best flavor balance.

4. Can I use frozen octopus for this dish?
Yes, frozen octopus works well and often results in a more tender texture after cooking. Just make sure to thaw it thoroughly before boiling.

5. How do you know when the octopus is cooked?
The octopus is ready when it becomes tender but not mushy. You can test it with a fork; it should pierce the thickest part of the tentacle without much resistance.

6. What should you serve Pulpo a la Gallega with?
Serve it as a tapa with crusty bread or as part of a larger meal. A glass of Spanish white wine like Albariño pairs well with its flavors.

7. How do you prevent the octopus from becoming rubbery?
Avoid overcooking it. Once the octopus is tender, remove it from the heat immediately. Cooking it for too long will make it tough and rubbery.

8. Can I grill the octopus after boiling it?
Yes, for added flavor, you can briefly grill or sear the octopus after boiling it to create a slightly crispy texture on the outside.

9. Is Pulpo a la Gallega served hot or cold?
It is typically served warm, allowing the flavors of the olive oil and paprika to blend well with the octopus and potatoes.

10. How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid toughening the octopus.