Pulpo a la Gallega

Name: Pulpo a la Gallega
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 whole octopus; 3 potatoes, boiled and sliced; 2 tbsp smoked paprika; Olive oil; Coarse sea salt

Pulpo a la Gallega/POOL-poh ah lah gah-YEH-gah/

Also known as: Pulpo a Feira, Galician Octopus

Photo: Wikimedia Commons

About this dish

Boiled octopus sliced and dressed with olive oil, paprika, and coarse salt, served over potato.

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Ingredients

🐙1 whole octopus

🥔3 potatoes, boiled and sliced

🌶️2 tbsp smoked paprika

🫒Olive oil

🧂Coarse sea salt

Method

Serves 4

Boil the octopus in a large pot of water until tender, about 45-60 minutes.

Let it rest briefly, then slice into rounds.

Arrange the sliced potato on a plate and top with the octopus.

Drizzle generously with olive oil and sprinkle with smoked paprika and coarse salt.

Serve warm.

✓ What Makes it Authentic

Pulpo a la gallega is a specialty of Galicia, valued for its simple preparation that lets the tender octopus and smoky paprika shine.

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