Skip to content
MIKAMADO.
Skip to content

Recipe · Indirect · Medium

Galician-style octopus on the kamado

The classic Galician "á feira" octopus with a twist: after the traditional boil, the tentacles hit the hot kamado and pick up charcoal aroma.

Quick answer

Galician-style octopus on the kamado is first boiled for 30-40 minutes per kilo, unsalted, until a fork goes in without resistance. It then spends 5-7 minutes on the kamado at 200 °C indirect to crisp the skin, finished with smoked Pimentón de la Vera and a generous drizzle of oil.

Pulpo a la gallega al kamadoSave to Pinterest
Download recipe as PDF
Prep
15 min
Cook
60 min
Servings
4 servings
Temperature
200 °C

Ingredients

  • octopus, pre-cooked (2 kg raw)1 ud
  • Galician potato or cachelos500 g
  • Pimentón de la Vera (equal sweet and hot)2 cda
  • extra-virgin olive oil (Galician or picual)4 cda
  • coarse salt1 cda
  • bay leaf1 hoja

Method

  1. 01

    Scare the octopus

    In a large pot of boiling water with bay leaf, dunk the octopus three times by the head (the "scare"). This curls and sets the legs.

  2. 02

    Boil

    Drop it in, lower to a gentle simmer and cook 30-35 minutes. Probe the thickest part — a skewer should slide in without resistance.

  3. 03

    Cachelos

    In the last 15 minutes add the peeled potatoes cut into thick slices to the same broth so they absorb the flavour.

  4. 04

    Stabilise at 200°C

    While the boil finishes, bring the kamado to 200°C indirect with the deflector.

  5. 05

    Finish on the kamado

    Cut the tentacles with scissors into 1 cm rounds. Arrange on a terracotta plate with the cachelos. Load the plate into the kamado for 5-7 min to pick up gentle smoke.

  6. 06

    Dress

    Pull the plate, sprinkle coarse salt, Pimentón de la Vera (half sweet, half hot) and dress with generous oil just before serving.

About this recipe

The base cook is still the pot: 30-35 min in boiling water. The kamado enters at the end, 200°C indirect, to finish with Pimentón de la Vera and a generous drizzle of oil.

Editor's tips

  • If you buy raw octopus, freeze it 48h beforehand — it breaks the fibres and saves the mallet.
  • Paprika scorches easily — always add it off the heat.

Gear for this recipe

As an Amazon Associate, mikamado.es earns from qualifying purchases. At no extra cost to you.

FAQ

  • Frozen or fresh octopus?

    Frozen, almost always. Freezing breaks the fibres and skips the classic "scare-the-octopus" or hand-pounding step. Flavour is the same. If buying fresh, freeze it at home 48 hours and thaw in the fridge. Galician grandmother trick: three quick dips in boiling water before the cook. Same result.

  • How long do you boil before moving to the kamado?

    30-40 minutes on gentle heat per kilo. When a fork goes in without resistance, done. Turn off, rest 15 minutes in the water — finishes tenderising. No salt in the water: the octopus has its own sea-salt inside. An onion and a bay leaf for perfume, yes.

  • Why finish in the kamado if it is already cooked?

    For the coals. The kamado at 200°C for the last 5-7 minutes browns the outer skin and adds a subtle smoke flavour the pot cannot give you. Call it Galician 2.0. Result: same tender inside, browned crust, smoke aroma. Real upgrade over the classic boiled version.

More kamado recipes

KEEP READING

Go deeper on this dish