Dish

Pulpo a la gallega

Galician-style Octopus

Pulpo a la gallega is a dish that is easy to prepare and can be made in under an hour. The octopus is first cooked in boiling water and then seasoned with paprika and olive oil. The dish is then served with boiled potatoes and crusty bread. This dish is a great source of protein and is low in fat and calories. It is also a good source of vitamins and minerals, including iron and vitamin B12.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Mollusk Dish› Octopus Dish

Origins and history

Pulpo a la gallega is a traditional Spanish dish that originated in the region of Galicia. It is a popular seafood dish in the region and is often served at festivals and celebrations.

Dietary considerations

This dish is gluten-free and dairy-free, making it a great option for those with dietary restrictions. However, it is high in sodium, so it may not be suitable for those on a low-sodium diet.

Variations

There are many variations of Pulpo a la gallega, with some recipes calling for the addition of garlic or lemon juice to the seasoning. Some recipes also call for the use of different herbs and spices, such as parsley or thyme.

Presentation and garnishing

Pulpo a la gallega is typically served on a large plate, with the octopus and potatoes arranged in the center. The dish can be garnished with fresh parsley or thyme, and a drizzle of olive oil. The crusty bread can be served on the side or arranged around the edge of the plate.

Tips & Tricks

When cooking the octopus, be sure to use a large pot of boiling water to ensure that the octopus is cooked evenly. Additionally, be sure to remove the beak and the ink sac before cooking.

Side-dishes

Boiled potatoes and crusty bread are the perfect side dishes for Pulpo a la gallega, as they complement the flavors of the dish. A simple green salad is also a great side dish to balance out the flavors of the dish.