Pulpo a la Gallega (Galician-Style Octopus)

Experience the authentic taste of Galicia, Spain, with Pulpo a la Gallega, a simple yet flavorful dish featuring tender octopus, rich olive oil, and smoky paprika. Traditionally served on wooden plates and sprinkled with coarse salt, this classic recipe showcases the essence of Spanish coastal cuisine.

Ingredients

• 1 whole octopus (about 2 to 3 lbs / 1 to 1.5 kg)
• 2 bay leaves
• Salt, to taste (preferably coarse sea salt)
• 1 tablespoon sweet Spanish paprika (pimentón dulce)
• 1/2 teaspoon hot Spanish paprika (optional, for spice)
• 1/4 cup extra virgin olive oil
• 4 to 5 medium potatoes, peeled and sliced into rounds

Instructions

1. Prepare the Octopus

   Bring a large pot of water to a boil with the bay leaves. Dip the octopus into the boiling water three times (“asustar el pulpo” – to scare the octopus) to help the skin stay intact. Then fully submerge it and cook over medium heat for about 40–50 minutes, or until tender when pierced with a knife.

2. Cook the Potatoes

   In a separate pot, boil the sliced potatoes in salted water until tender but not falling apart, about 15–20 minutes. Drain and set aside.

3. Assemble the Dish

   Slice the cooked octopus into bite-sized rounds. Arrange the potato slices on a serving plate (traditionally a wooden one) and top with the octopus pieces.

4. Serve

   Sprinkle the dish generously with coarse salt and both types of paprika. Drizzle with extra virgin olive oil. Serve warm, preferably with a glass of Albariño wine or crusty bread to soak up the flavorful oil.

Serving

Pulpo a la Gallega is often served as a tapa or light main dish. The combination of tender octopus, creamy potatoes, and smoky paprika makes it a timeless favorite in Spanish gastronomy. Enjoy the rustic charm and bold flavors of Galicia in every bite.