Pulpo a la Gallega
“Galician boiled octopus sliced and served on a wooden board with paprika, olive oil, coarse salt, and potatoes.”
Potato
Olive Oil
Octopus
Paprika
saltWhere it comes from
Hailing from the coastal region of Galicia in Spain, Pulpo a la Gallega embodies the simplicity and richness of Galician cuisine. This dish, which dates back centuries, showcases the region's abundant seafood and is traditionally served on a wooden board, highlighting its rustic charm. Surprisingly, it is often enjoyed at celebrations despite its humble ingredients.
On the Palate
How it's made
4 steps · Show ↓17 min active · 45 min waiting
How it's made
4 steps · Show ↓- 10 min
Fill a large pot with water and bring it to a boil. Add the octopus and cook until tender, about 45 minutes. The tentacles should be easily pierced with a fork.
- 210 min
Remove the octopus from the pot and let it cool slightly. Slice the tentacles into bite-sized pieces.
- 35 min
Arrange sliced potatoes in a single layer on a serving platter. Place the octopus pieces on top of the potatoes.
- 42 min
Drizzle generously with olive oil and sprinkle with paprika and salt to taste. Serve warm, allowing the flavors to meld.
