Pulpo a la Gallega or Galician-Style Octopus is a classic dish of sliced boiled potatoes, small round slices of octopus, paprika, sea salt and olive oil, generally served as a heartier tapa. It comes from Galicia, the northwestern corner of Spain and one of Spain’s culinary centers, especially known for its seafood.
We’re cheating a bit with this recipe as we’re using tinned octopus instead of preparing the octopus ourselves, but in our opinion it works beautifully and well, life’s too short! To make this look even more like the real deal, we suggest serving on a round Galician pine wooden plate.
Give it a try as part of your next tapas night. We love it because it’s so approachable. If someone hasn’t tried octopus before, this is a great way to introduce them to it. The texture of the octopus is firm and the crunchy salt and paprika are so flavourful.
Serves 2-3 as a tapa
1-2 tins of Los Peperetes Octopus in Olive Oil
2 large potatoes, peeled
Spanish smoked hot paprika
Course sea salt
Boil the potatoes until soft, drain the water and leave to cool
Once cool, slice the potatoes thinly and arrange them on the wooden plate in a single layer
Add slices of the octopus on top of the potatoes, covering the dish
Drizzle everything with the extra virgin olive oil and sprinkle generously with the paprika and sea salt.
That's it, super easy and delicious. You'll be transported to a taperia in no time.