PULPO A LA GALLEGA
Pulpo a la Gallega, also known as “Pulpo a Feira,” is a traditional Galician dish that features octopus as the star ingredient. The octopus is boiled until tender, then sliced and served on a wooden platter, often garnished with sea salt, paprika, and a drizzle of olive oil. This dish is commonly accompanied by boiled potatoes and is a beloved specialty at festivals in Galicia. The simplicity of the preparation allows the fresh flavor of the octopus to shine, making it a beloved dish not just in Galicia but throughout Spain.
Servings
4 people
Ready In
40min
Calories
450
Good For
Lunch | Diner | Tapa
An authentic and flavorful Galician recipe
ABOUT THIS RECIPE
By: Nicole
This Pulpo a la Gallega recipe serves 4 to 6 people, depending on portion size and whether it is served as a main dish or appetizer.
As a main dish: For 4 people, served with boiled potatoes and a side of bread.
As an appetizer or tapa: For 6 people, served in smaller portions.
TIP
For the best texture, make sure to freeze the octopus for 24 hours before cooking. This helps to tenderize the meat, ensuring a melt-in-your-mouth experience when it’s boiled.
Ingredients
- 1 whole fresh or frozen octopus, about 2kg in weight
- 500g of desiree or King Edward potatoes, peeled
- Sea salt flakes
- Spanish smoked paprika powder
- Extra virgin olive oil
Nutritional values
Pulpo a la Gallega is rich in protein from octopus (about 20 grams per 100 grams), low in fat, and provides essential minerals like iodine and iron. It’s also a good source of omega-3 fatty acids, which support heart health. Paired with potatoes, it makes for a nutritious, balanced dish.
- Protien 71%
- Carbs 13%
- Calories 25%
Assuming an average recommended intake of 2200 calories per day
STEP BY STEP INSTRUCTIONS
1 : Defrost the octopus
The day before cooking, remove the octopus from the freezer and let it defrost in the fridge.
2 : Prepare the octopus
Once thawed, clean the octopus by removing the head, eyes, and mouth. Rinse it thoroughly under cold water.
3 : Boil the water
Fill a large pot with water and add a pinch of salt. Bring it to a boil.
4 : Scare the octopus
Grab the octopus by the head and dip it into the boiling water three times, lifting it out each time. This technique helps the octopus maintain its shape, preventing the skin from falling off and causing the tentacles to curl beautifully.
5 : Cook the octopus
Once the water is boiling, submerge the octopus fully and lower the heat to medium. Let it cook for 20 to 25 minutes, ensuring it is always covered with water.
6 : Check for tenderness
After 20 minutes, pierce one of the thicker tentacles with a wooden skewer. It should feel tender, like a cooked potato or al dente pasta. If it’s still tough, cook for a few more minutes.
7 : Rest the octopus
Once the octopus is cooked, let it rest in the cooking liquid for a few minutes to retain its moisture.
8 : Cook the potatoes
While the octopus is cooking, peel and boil the potatoes in another pot until soft. Once done, drain and let them cool slightly.
9 : Slice the octopus and potatoes
Slice the octopus tentacles into ½-inch thick slices. Do the same with the potatoes.
10 : Serve
Arrange the sliced potatoes on a wooden plate or serving platter as the base. Top with the sliced octopus. Season generously with sea salt, smoked paprika, and a good drizzle of high-quality extra virgin olive oil.
Serve and enjoy this deliciously simple and authentic Galician dish!
