Spanish Pulpo a la Gallega Recipe – Spanish Special
Pulpo a la Gallega, also known as Polbo á Feira, is a classic dish from the Galicia region in northwestern Spain. This simple yet flavorful recipe features tender octopus slices served over boiled potatoes, seasoned with olive oil, sea salt, and a generous sprinkle of paprika. Traditionally prepared in a copper cauldron, the octopus is first “scared” by dipping it into boiling water three times to preserve its skin and achieve the characteristic curled tentacles. Whether enjoyed as a tapa or a main course, this dish captures the essence of Galician cuisine and is perfect for seafood enthusiasts.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
Spanish Pulpo a la Gallega Ingredients :
- Octopus, frozen and thawed – 3 lbs
- 1 tablespoon of salt
- 2-3 tablespoons of olive oil
- Spanish paprika, to taste
- Salt, to taste
- Baby potatoes, peeled, boiled, and sliced – 1 lb (optional)
How to Make Spanish Pulpo a la Gallega
Fill a large stock pot halfway with water and bring it to a boil. Add the salt.
Once boiling, quickly dip the thawed octopus into the boiling water three times.
Submerge the octopus in the water, ensuring it is fully covered, and cook at a low boil for 6 minutes per pound. For 3 pounds, this equates to 18 minutes. Adjust cooking time based on the size of your octopus.
Remove the pot from heat and let the octopus sit in the water for up to 20 minutes. To test for doneness, insert a knife or fork into the thickest part; it should go in easily without resistance.
Once cooled, slice the octopus tentacles and serve with a drizzle of high-quality olive oil, and a sprinkle of paprika and salt. Optionally, serve over sliced potatoes.
Serve the dish with lemon wedges and mojo picon as a hot or cold appetizer.
Recipe Notes:
Tenderizing Octopus: Freezing the octopus before cooking helps tenderize its meat.
“Scaring” Technique: Dip the octopus into boiling water three times to prevent the skin from peeling off during cooking.
Cooking Time: Simmer the octopus for about 20–25 minutes until tender.
Serving Style: Slice the octopus into ½-inch rounds and serve over a bed of boiled potatoes.
Seasoning: Drizzle with high-quality extra virgin olive oil, sprinkle with coarse sea salt, and dust with sweet paprika.
Tradition: Serve on a wooden platter for an authentic presentation.
