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Pulpo a la Gallega, or Galician style octopus, is a culinary icon of Spain’s Galicia region, where seafood is prized and preparation is simple yet refined. This dish centres on tender, boiled octopus that’s sliced and served with a drizzle of olive oil, a sprinkle of sea salt, and a dash of smoky paprika.
Pulpo a la Gallega is often enjoyed at local festivals, served on a wooden plate that adds to its rustic charm. Each bite offers a taste of Galicia’s coastal heritage and a reminder of the region’s deep-rooted connection to the sea.
What Is Pulpo a la Gallega?
Pulpo a la Gallega, or “Pulpo á Feira” as it’s known locally, is a classic Galician octopus dish that’s deceptively simple yet incredibly flavourful. The octopus is first tenderized, then boiled until it reaches a perfect texture, soft but with a slight chew.
After cooking, it’s sliced into medallions and arranged on a wooden plate. The dish is finished with high-quality olive oil, coarse sea salt, and a dusting of Spanish paprika, known as pimentón, which can be either sweet or spicy depending on preference.
Traditionally, this dish is prepared and served at Galician festivals, or romerías, where it’s enjoyed by locals and visitors alike. Its simplicity highlights the quality of each ingredient, making it a dish that’s both flavourful and elegant in its restraint.
Ingredients and Taste
The ingredients for Pulpo a la Gallega are few but must be carefully selected for the dish to shine. Fresh octopus is, of course, essential, and it’s typically tenderized before boiling to achieve the ideal texture.
Olive oil, a cornerstone of Spanish cuisine, adds richness and enhances the flavour of the octopus. Coarse sea salt brings out the natural sweetness of the meat, while pimentón, Spain’s signature smoked paprika, adds depth and a hint of warmth that balances the oceanic notes.
In terms of taste, Pulpo a la Gallega is a harmonious blend of subtle flavours. The octopus itself has a mild, slightly sweet taste with a unique, tender texture. The olive oil and sea salt accentuate this, while the smoky paprika adds an earthy undertone that ties the dish together.
The overall flavour profile is straightforward yet satisfying, offering a pure taste of the sea enhanced by Spain’s culinary staples.
A Taste of History
Pulpo a la Gallega has deep roots in Galicia, a region famed for its rich fishing traditions and abundance of fresh seafood. Historically, octopus was a staple of Galician coastal communities, where it was often prepared and shared at festivals and religious gatherings.
Its local name, “Pulpo á Feira,” means “fair style octopus,” a nod to the fairs and pilgrimages where the dish is commonly served. Traditionally, the octopus is cooked in copper cauldrons, a practice believed to enhance its tenderness and flavour.
The use of paprika in Pulpo a la Gallega highlights the influence of Spain’s historic trade routes, through which spices like pimentón became a staple in Spanish cooking. The rustic wooden plate on which the dish is served preserves warmth and adds a touch of Galician authenticity, reflecting the communal, celebratory nature of the dish.
Pulpo a la Gallega (Galician Octopus) Recipe
Serves: 4 people
Ingredients:
- 1 large octopus (about 1.5 kg), cleaned
- 3 bay leaves
- 1 large onion, peeled and halved
- 4 large potatoes, peeled and sliced into 1/2-inch rounds
- 1/4 cup extra virgin olive oil
- 1 tbsp Spanish sweet paprika (Pimentón de la Vera)
- Coarse sea salt to taste
Directions
To begin, fill a large pot with water, add the bay leaves and halved onion, and bring to a boil over medium-high heat. This seasoned water will subtly infuse the octopus with flavour as it cooks.
Once the water reaches a rolling boil, dip the octopus into the water for 5 seconds, then remove it. Repeat this “scaring” process three times, which helps the octopus tentacles curl and tenderize, creating the classic look and texture. After the third dip, leave the octopus fully submerged in the pot.
Reduce the heat to a gentle simmer and cook the octopus for about 45 minutes to 1 hour, or until tender. To check for doneness, pierce the thickest part of the tentacle with a fork, it should slide in smoothly. Cooking time may vary based on the size of the octopus.
While the octopus cooks, add the sliced potatoes to a separate pot of boiling salted water. Boil for 15-20 minutes or until tender but not falling apart. Drain and set aside.
Once the octopus is tender, remove it from the pot and allow it to cool slightly on a cutting board. Use a sharp knife to slice the tentacles into rounds about 1/2-inch thick, creating bite-sized pieces that are easy to serve and enjoy.
Arrange the boiled potato slices on a serving platter or individual plates as a base layer. The mild flavour and creamy texture of the potatoes complement the tender octopus beautifully.
Lay the sliced octopus over the potatoes. Drizzle the extra virgin olive oil generously over the octopus and potatoes, ensuring each piece is coated for a rich flavour and soft sheen.
Finish with a sprinkle of coarse sea salt and a dusting of Spanish paprika, preferably both sweet and a touch of hot paprika for depth and warmth. Serve immediately while warm, allowing the flavours to meld. Enjoy with crusty bread and a chilled Albariño wine for an authentic Galician experience.
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