Our full guide on How To Make Pulpo a la Gallega one of the most popular dishes in Spain, on the North in Galicia.
Pulpo a la Gallega, also known as Pulpo a Feira, is a traditional Spanish dish from Galicia. It features tender octopus served over boiled potatoes, drizzled with olive oil, and sprinkled with smoked paprika and coarse salt. Here’s a detailed recipe guide to making this delicious dish at home, along with tips and calorie information.
The best Spanish food to try, Breakfast in Spain, and vegetarian food in Spain
WHERE TO STAY IN SPAIN
You can stay in a dorm or a room from €20-25. Of course, there are also available Airbnb for €40-60 a night.
Click here to get the best deals!
BOOK YOUR TRAVEL INSURANCE
Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki
How to Make Pulpo a la Gallega
Pulpo a la Gallega Recipe Ingredients
2 lbs (900 g) octopus, cleaned
4 large potatoes, peeled and sliced into 1/2 inch thick rounds
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika (pimentón)
Coarse sea salt to taste
2 bay leaves (optional)
Lemon wedges (for garnish, optional)
Get the best deals for your home and kitchen needs
Step By Step How to Make Pulpo a la Gallega
Prepare the Octopus
If the octopus is frozen, thaw it completely. Freezing the octopus before cooking helps to tenderize it.
Rinse the octopus under cold water to remove any remaining debris.
Cook the Octopus
Bring a large pot of water to a boil. Optionally, add two bay leaves for extra flavor. Hold the octopus by the head and dip it into the boiling water three times. This helps to curl the tentacles.
Submerge the octopus completely in the boiling water. Reduce the heat to a simmer and cook for 45-60 minutes, or until the octopus is tender. You can test the tenderness by inserting a fork into the thickest part of the tentacles; it should go in easily.
Cook the Potatoes
While the octopus is cooking, place the sliced potatoes in another pot and cover with cold water. Add a pinch of salt.
Bring the water to a boil and cook the potatoes until they are tender but not falling apart, about 15-20 minutes. Drain and set aside.
Assemble the Dish
Once the octopus is tender, remove it from the pot and let it cool slightly. Cut the tentacles into 1/2-inch thick slices.
Arrange the potato slices on a serving platter. Place the octopus slices on top of the potatoes.
Season and Serve
Drizzle the olive oil over the octopus and potatoes. Sprinkle generously with smoked paprika and coarse sea salt.
Garnish with lemon wedges, if desired.
Tips For Making Pulpo a la Gallega
Freezing the octopus before cooking helps to break down the muscle fibers, making it more tender. Dipping the octopus in boiling water three times helps to set the shape and prevent the skin from peeling off during cooking.
Be patient while cooking the octopus. It’s essential to cook it long enough to become tender. Pulpo a la Gallega is traditionally served warm or at room temperature, often with a slice of crusty bread.
How Many Calories Have Pulpo a la Gallega
Calories: Approximately 250-300 calories per serving (assuming 4 servings)
Octopus (2 lbs): Approximately 600 calories
Potatoes (4 large): Approximately 400 calories
Olive Oil (2 tablespoons): Approximately 240 calories
Smoked Paprika and Salt: Negligible calories
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.