“Pulpo a la Gallega” (Galician-style octopus) is a traditional dish commonly served during festivals, markets, and celebrations. This dish usually features boiled octopus seasoned with olive oil, paprika, and sea salt. The octopus is thinly sliced, sprinkled with paprika and salt, then drizzled with olive oil. This unique culinary tradition is distinctly Galician.

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Preparation

🌿 Ingredients

• Octopus
• Olive oil
• Garlic
• Smoked paprika powder
• Salt

💡 Steps
1️⃣ Rub the outside of the octopus with olive oil and heat it at 200 degrees for 18 minutes.
2️⃣ Once out of the oven, cut the octopus into thick slices; chop garlic finely and mix it evenly with the octopus and salt.
3️⃣ Drizzle with olive oil and sprinkle smoked paprika powder before serving.

Galicia, located in the northwest of Spain, is known for its abundant marine environment. Fishing has long been a vital part of the local economy. Octopus, as a key component of seafood, has been integral to Galician cuisine for centuries. 🐙