Mariela Rebollo of Barcelona On the Go, Part 3
Photo by Kimberly Valenzuela

Mariela Rebollo of Barcelona On the Go, Part 3

We've been teasing you with the promise of a recipe from Chef Mariela Rebollo of Barcelona on the Go, but the day is here: if you head out to Santa Monica Seafood (the chef's recommendation for your octopus needs), you can make pulpo a la Gallega, or Galician-style octopus with potatoes and smoked pimentón.

Pulpo a la Gallega
Chef Mariela Rebollo, Barcelona on the Go



1 bottle of Albariño - you can get a decent bottle of this white wine from northern Spain for around $15.
1 frozen, clean octopus, 1½-2 lbss
2 lbs. baby Dutch (or fingerling) potatoes
4 tsp. smoked Spanish pimentón
4 Tbsp. Arbequina olive oil
Chopped scallions
Sea or kosher salt


1. Thaw out the octopus overnight in the fridge.
2. Open the bottle of Albariño.  Pour yourself a glass and, very important, SAVE THE CORK!
3. Fill up the pot with enough water to submerge the octopus.
4. To the water add salt and the cork (now, this may be a myth, but, believe me, it works!)
5. Bring the water to a boil.
6. Using a pair of kitchen tongs, submerge the octopus for 30 to 45 seconds or until the water comes to a boil again, then lift it up.
7. Repeat previous step 2 more times. This is known as "scaring the octopus" (asustar al pulpo) and will help (together with the cork) to tenderize it. Unless you enjoy the texture of a chopped garden hose...
8. Boil the octopus for roughly 1 hour, or until it offers no resistance when punctured with a knife.
9. DO NOT THROW AWAY the water! Boil the potatoes in the same water that octopus was cooked for roughly 20 to 25 minutes. Now you are ready to assemble.
10. Cut the potatoes into bite sizes and set aside.
11. Using kitchen shears, cut the octopus (head and tentacles) into bite-sized pieces and set aside.
12. In shallow pan, heat a couple of tablespoons of olive oil and then add 2 teaspoons of pimentón.
13. Throw the potatoes into the pan. Once they begin to brown, pull them out and place them on a plate.
14. Add more oil and pimentón to the pan and saute the octopus for a minute or two.
15. Pull the pan off the fire and add the scallions.
16. Serve the octopus on top of the potatoes, sprinkle salt to taste, and ¡listo! You've just created the most tender octopus and one of my favorite Spanish dishes. Enjoy this dish with a glass (or two) of Albariño. ¡Salud!


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >