Smoked Paprika Octopus with Boiled Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender octopus simmered in a garlic-infused broth, served with fluffy Galician potatoes and a dusting of smoked paprika. This galician-inspired seafood ready in about 90 minutes pairs octopus, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (14 ratings) Prep: 20 min Cook: 70 min Serves 4 Galician cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 1.5 lbs cleaned octopus and simmer for 45 minutes until tender. Drain and cool, then slice into 1-inch pieces.
  2. Step 2: Heat 3 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 2 tsp smoked paprika and cook for 30 seconds to bloom.
  3. Step 3: Add the sliced octopus and 1/2 cup white wine to the skillet. Simmer for 10 minutes until wine reduces by half, then stir in 2 lbs cubed potatoes. Cook for 15 minutes until potatoes are tender.
  4. Step 4: Stir in 1/4 cup chopped parsley and season with salt and pepper to taste.

Frequently asked questions

How long does Smoked Paprika Octopus with Boiled Potatoes take to make?

Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Smoked Paprika Octopus with Boiled Potatoes?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Smoked Paprika Octopus with Boiled Potatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Paprika Octopus with Boiled Potatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Paprika Octopus with Boiled Potatoes?

Galician seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes