Pulpo a la Gallega
Galicia's octopus dish, born at rural fairs and pilgrimages where pulpeiras simmered whole octopus in huge copper cauldrons over wood fire — also called pulpo a feira for that reason. The octopus is dipped into boiling water three times before it's fully submerged to cook, a technique called 'asustar' (scaring) that seals the skin so it doesn't split. Sliced into coins over boiled potato and dusted with coarse salt and smoked paprika.
Seafood
⚠ Contains: Shellfish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 whole octopus (1.5–2 kg), previously frozen and thawed
- Coarse sea salt
- Sweet smoked pimentón
- A pinch of hot pimentón
- Spanish extra-virgin olive oil
- Boiled potatoes, sliced
Steps
- Bring a large pot of unsalted water to a rolling boil.
- Hold the octopus by the head and dip it into the water three times, a few seconds each, letting the tentacles curl, then submerge fully.
- Simmer gently 40–60 minutes until a knife slides easily into the thickest tentacle.
- Rest the octopus in its cooking water off heat for 10 minutes.
- Slice the tentacles into coins with scissors and arrange over sliced boiled potato on a wooden plate.
- Drizzle generously with olive oil and dust with coarse salt, sweet pimentón, and a pinch of hot pimentón.