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Steamed Octopus, served with Garlic and Padron Pimento flavored Olive Oil

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 2.5 kg Frozen Octopus
  • 600g Potatoes
  • 2 eggs
  • 50g Padron Peppers
  • 2 dl Gallo Classic Extra Virgin Olive Oil
  • 25ml Gallo White Balsamic Vinegar
  • To taste * Garlic
  • To taste * Salt and Pepper from the mill

To flavour the Gallo Classic Olive Oil heat to 100ÂșC and then add a garlic clove cut into two and the padron peppers, simmer for a while and then let cool off with the ingredients.
Cook the octopus in 2 dl of water, with the lid on, until soft.
Cook the eggs for 8 minutes
Cook the potatoes in their jackets, then peel and cut into slices.
Serve with flavored olive oil, Gallo White Balsamic Vinegar, the cooked eggs and a tower of potatoes.

Use frozen octopus for better results.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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