Pulpo gallego, or Galician-style octopus, is a popular tapa (appetizer) served all over Spain today. It originated in the northwestern Spanish region of Galicia where octopus (pulpo in Spanish) is a specialty and a common catch for local fishermen.
Learn how to prepare spanish recipe pulpo a la gallega. Enjoy tender octopus with olive oil, paprika, and sea salt for a true taste of Galicia. Perfect for seafood lovers and special occasions!
Learn how to make Pulpo a la Gallega, Galicia’s iconic octopus dish, with tender slices, paprika, olive oil, and sea salt—simple, rustic, and delicious!
How to Make Pulpo a la Gallega – Galicia’s Signature Seafood Recipe
Pulpo a la gallega or a feira – Galician-style octopus is one of those recipes that should not be underestimated, because although it has few ingredients (octopus, potatoes, extra virgin olive oil, salt and paprika), finding the octopus’ optimal cooking time requires a bit of practice.
Pulpo a la Gallega is a traditional Spanish tapas dish originating from the Galicia region. The dish features tender boiled octopus, potatoes, olive oil, and smoky Spanish paprika.
Pulpo gallego, one of the most famous tapas dishes from Spain's northwestern region of Galicia, features rounds of tender octopus topped with olive oil, salt, and Spanish smoked paprika. Here's how to make it, whether quickly with a pressure cooker or without.
Make EASY authentic Spanish Pulpo with potatoes, paprika, and olives in under 10 minutes. A quick, delicious octopus tapas recipe perfect for any occasion.
How to Make Pulpo a la Gallega at Home - Classic Spanish Octopus Dish