Pulpo a la Gallega: Easy Galician-Style Octopus Recipe

Pulpo a la Gallega, which translates to Galician-style octopus, is a classic dish that originated in the north-west of Spain. Learn how to make this super easy dish!

The dish is made with boiled octopus, paprika, olive oil, and sea salt, and is often served as a tapa in Spanish bars and restaurants. Despite its simplicity, Pulpo a la Gallega is a staple of Spanish cuisine and a beloved dish throughout the country. And it looks amazing when served on a traditional wooden dish.

Fresh is best

The key to making the dish is selecting the right octopus. It’s important to choose an octopus that is fresh and firm, as this will ensure that the dish has the best flavour and texture. Once the octopus has been boiled, it is sliced into thin rounds and arranged on the wooden platter. A sprinkle of paprika, a drizzle of olive oil, and a pinch of sea salt are then added to enhance the flavours of the dish. And it tastes amazing!

Paprika brings a smoky hit

Smoked paprika is a staple ingredient in Spanish cuisine and gives the dish its distinctive smoky flavour. Paprika is made from dried red peppers and can range in flavour from sweet to spicy, depending on the type of pepper used. In Spain, the paprika used in Pulpo a la Gallega is typically the sweet variety.

The dish is typically served with a side of boiled potatoes and a drizzle of olive oil, which adds richness and depth to the flavors of the dish. Additionally, the oil and salt help to bring out the natural sweetness of the octopus. This dish is perfect for sharing with friends and family.

A versatile dish

Galicians enjoy Pulpo a la Gallega all year round. In the summer, it’s light and refreshing flavours are perfect on a warm day. Yet, in the winter, it serves as a comfort food that fills you up. The dish is also popular during holidays and special events, such as Christmas, New Year’s Eve, and Spain’s famous fiestas.

Aside from its delicious taste, Pulpo a la Gallega is also known for its health benefits. Octopus is a low-calorie, high-protein seafood that is rich in essential nutrients like iron, phosphorus, and vitamins B12 and B3. Additionally, the paprika and olive oil used in the dish contain antioxidants that can help protect against diseases and promote overall health.

Pulpo a la Gallega is a great example of a regional dish with national appeal. You can find it in any Spanish city, or you can follow these simple steps and make it yourself. It’s a dish you’ll want to eat again and again!