GalicianMedium · Hot
Octopus and Potato Skewers with Smoked Paprika Oil
Tender octopus and soft potato chunks threaded onto skewers, briefly charred over high heat and finished with a warm drizzle of garlic-infused olive oil spiked with smoked paprika. Galician soul on a stick.
Prep
20 min
Cook
55 min
Total
1h 15m
Method
1
Rinse the octopus under cold running water. Inspect and remove the beak and eyes if present. Separate the tentacles and cut the head open to clean the interior cavity. Pat dry with kitchen paper.
2
Bring a large stockpot of water to a rolling boil with the halved onion. Blanch the octopus for 30 seconds, then transfer to a simmer. Cook covered over medium-low heat for 35-40 minutes until the thickest tentacle yields easily when pierced with a skewer — it should feel like pressing into a ripe avocado.
3
Remove the octopus from the heat and let it rest in its cooking liquid for 10 minutes. Lift out and drain. When cool enough to handle, snip the tentacles apart with kitchen scissors. Cut the head (if using) into thick rings. Refrigerate until needed.
4
Peel the potatoes and cut into rough 3-cm chunks. Place in a saucepan of cold salted water, bring to a boil, and cook for 8-9 minutes until just tender when pierced but not falling apart. Drain and spread on a tray to steam-dry and cool slightly.
5
6
Stir in the smoked paprika. The oil will turn a deep, earthy red. Steep for 5 minutes, then strain out the garlic cloves. Keep warm.
7
8
Heat a grill or cast-iron griddle pan over the highest possible heat until smoking heavily. Brush the skewers with a little of the paprika oil.
9
10
Transfer skewers to a warm serving board. Drizzle generously with the warm smoked paprika oil. Cut the lemon into wedges and serve alongside for a bright squeeze over the top.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
426
per serving
High in protein · 33gLow sugar · 4gLow saturated fat · 3g
Protein
33g
Carbs
27g
Fat
21g
Sat. fat
3g
Fiber
5g
Sugar
4g
Sodium
1360mg
Dairy FreeGluten FreePescatarianDiabetesHeart HealthyLow CarbHigh ProteinMediterranean StyleOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
7
Umami
3
Sweet
5
Salty
3
Sour
2
Bitter
5
Spicy
Textures
CrispySoftTender
Aromas
EarthyMarinePungentSmoky
Kitchen Equipment
Primary Tool
Cast Iron GriddleCast Iron GriddleLarge Grill PanSmall SaucepanStock PotChef KnifeCutting BoardKitchen ScissorsServing BoardSieve StrainerSlotted SpoonPaper TowelsSkewers
Safety & Storage
Cooking Temperature
The octopus must reach an internal temperature of at least 63°C (145°F) throughout. The initial poaching at a simmer (85-95°C) for 35-40 minutes achieves this, but always verify by piercing the thickest tentacle — it should yield with no resistance, like a ripe avocado. The high-heat grilling at step 4 (2-3 minutes per side) adds char but does not cook the interior further.
Cross Contamination
Raw octopus releases liquid and has a strong briny odor. Use separate cutting boards for octopus versus the potatoes and lemon. Sanitize all surfaces, tongs, and metal skewers that contact raw octopus before using them for plated food. Never return cooked skewers to a plate that held raw octopus.
Storage
If assembling skewers ahead of time, refrigerate raw octopus and potatoes separately on trays lined with paper towels, covered loosely, for no more than 4 hours before grilling. After cooking, serve immediately; if held for more than 30 minutes, keep warm above 60°C (140°F) or discard.
High Risk Population
For pregnant women, infants, elderly guests, or immunocompromised individuals: ensure octopus is cooked to 74°C (165°F) internal temperature and consumed immediately after cooking. Reheated octopus poses additional risk and should be avoided for these groups.
Handling
The octopus beak is a small, hard, beak-shaped structure at the center of the tentacles and can cause a puncture wound if not removed carefully. Use kitchen scissors for tentacle separation rather than a knife to avoid slips. Eye removal requires blunt-tipped tools and thorough hand washing afterward.
Allergen Warning
Clearly label this dish as containing mollusks (octopus) for guests with shellfish or mollusk allergies. Note that cross-contact with fish or shellfish allergens is possible if cooked on the same grill or griddle pan used for other seafood.
Pro Tips
Technique
Never boil your octopus at full fury — a gentle simmer keeps the flesh tender and yielding, not rubbery. Think of it like coaxing the sea back into softness, not conquering it. And when you pierce the thickest tentacle with a skewer, it should give like a ripe avocado — no resistance, just surrender.
Substitution
If you cannot find smoked paprika, a good sweet pimentón de La Vera works in a pinch, though you will miss that subtle smoke and earthy depth. Start with 1½ teaspoons and taste before adding more — the paprika is the soul of this dish, and it should speak, not shout.
From the chef
The secret to these skewers is in the order of things. The octopus goes into the pot long before anything else — a slow simmer with onion until the thickest tentacle gives under a knife, then a rest in its own cooking water. The potato follows at its own pace, just tender, never soft. Then both go onto hot metal and get charred at the edges, which is when they become something worth eating. The paprika oil is the finish that matters: garlic steeped low and slow in good olive oil, the paprika blooming in afterward until the oil turns deep earthy red. Drizzle it generous. That is the whole dish.
TagsSeafoodSkewersGalicianSmoked PaprikaOlive OilGrilledTraditionalCitrus
AllergensMollusks
Source: generated · June 13, 2026