How to Make Pulpo a la Gallega

Pulpo a la Gallega (Galician-Style Octopus)

Pulpo a la Gallega, or Galician-style octopus, is a beloved Spanish dish from the Galicia region. This recipe combines tender octopus, boiled potatoes, and smoky paprika for a dish that is simple yet packed with flavor. Perfect as a tapa or a main course, it’s a true taste of Spain.

Ingredients

• 2 lbs (1 kg) octopus (cleaned)
• 4 medium potatoes (peeled and sliced into thick rounds)
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon sea salt
• Fresh parsley (chopped, for garnish)

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Instructions

Cooking the Octopus:

1. Bring a large pot of water to a boil. Optionally, add an onion and bay leaf for extra flavor.
2. Submerge the octopus in the boiling water three times (to curl the tentacles) before fully immersing it.
3. Simmer for 45-60 minutes, or until the octopus is tender when pierced with a knife. Remove from the water and let it cool slightly.
4. Slice the octopus tentacles into bite-sized pieces.

Boiling the Potatoes:

1. In the same water used for the octopus, boil the potato slices until tender (about 10-12 minutes). Drain and set aside.

Plating:

1. Arrange the boiled potato slices on a serving platter as the base.
2. Place the octopus slices on top of the potatoes.
3. Drizzle with olive oil, sprinkle with sea salt, and dust generously with sweet and smoked paprika.

Serving:

• Garnish with fresh parsley and serve warm.
• Pair with crusty bread and a glass of Spanish white wine, such as Albariño, for an authentic Galician experience.