Last Updated on September 4, 2020 by Simon Fan
One of my favorite octopus dishes is pulpo a la gallega, Galician style octopus with potatoes.
It’s essentially a salad with boiled and sliced octopus and potatoes. While it may not sound exciting, the octopus and potato form such a magical pairing that when seasoned with paprika, olive oil, and salt, they will leave you speechless with delight.
My dish today is inspired by this iconic Galician dish with a Chinese twist. Instead of using paprika, I flavor the dish with five-spice powder, a traditional Chinese spice blend that provides a complex sweet-savory aroma to the boiled octopus and potato.
You can use store-bought five-spice powder for this dish. However, for best results, make your own by following the recipe here. To deepen the flavor of the five-spice powder, I use the “blooming” technique, by quickly frying the spice mix in hot oil before mixing with other ingredients.
The most important thing about cooking octopus is to achieve the right texture. It should not be too soft or too hard: just a little firm so it’s both tender and pleasantly chewy. I recommend that you buy frozen octopus because freezing and thawing jump-start the tenderizing process and help reduce cooking time significantly.
Octopus and potatoes with Chinese five-spice powder
Serves 2
Ingredients
3 cups (720 ml) water
1½ lb (680 g) frozen octopus, thawed and cleaned
1-inch (2.5 cm) piece of ginger, sliced
1 teaspoon Shaoxing wine
8 oz (230 g) fingerling potatoes
1 tablespoon vegetable oil
½ teaspoon five-spice powder
½ teaspoon chili powder (optional)
1 teaspoon soy sauce
Salt and freshly ground white pepper
Directions
- Bring the water in a pot to a boil. Add the octopus, ginger, and wine to the water. Bring to a boil again then reduce the heat to maintain a gentle simmer. Cook until the octopus is tender but still slightly firm, 45 to 60 minutes. You can check the doneness by using the tip of a sharp knife: when it meets little resistance, the octopus is done. Transfer the octopus to a plate to cool.
- Cut the fingerling potatoes into about ¼-inch-thick (6 mm) rounds. Bring the octopus cooking liquid to a boil, then add the potatoes. Cook until fork-tender, about 10 minutes. Drain well.
- Slice the octopus into about ½-inch-thick (1.3 cm) rounds.
- Place a wok or skillet over medium heat until hot, then swirl in the oil. When the oil starts to shimmer, add the five-spice powder and chili powder, and stir-fry quickly for 15 seconds. Add the octopus and potatoes, and stir and mix for 1 minute. Add the soy sauce and toss for 15 seconds. Adjust the seasoning with salt and pepper as needed. Serve right away.
