Savor the taste of Galicia with our authentic Pulpo a la Gallega, a traditional dish that captures the essence of this picturesque region in northwest Spain. Tender octopus, expertly cooked and seasoned with paprika, sea salt, and olive oil, is served atop a bed of creamy potatoes, creating a harmonious blend of flavors and textures.

Experience the rich culinary heritage of Galicia with every succulent bite of this renowned delicacy, reminiscent of seaside villages and vibrant local markets. Whether you're a seasoned food enthusiast or an adventurous palate seeker, Pulpo a la Gallega promises a gastronomic journey filled with tradition, flavor, and warmth.


  • 1 large octopus (about 2-3 kg), cleaned and thawed if frozen
  • 4-5 large potatoes, preferably waxy potatoes like Yukon Gold
  • 1/4 cup extra virgin olive oil
  • 2-3 teaspoons Spanish smoked paprika (pimentón), preferably sweet
  • Sea salt, to taste
  • Fresh parsley, chopped (optional), for garnish


1- Clean the octopus: If you haven't already, clean the octopus thoroughly by rinsing it under cold water. Remove the beak (mouth) and any innards from the head.

2- Tenderize the octopus: Fill a large pot with water and bring it to a rolling boil. Using tongs, dip the octopus into the boiling water three times, holding it by the head each time and allowing the tentacles to curl up. This helps to tenderize the octopus. After the third dip, submerge the octopus completely in the boiling water and reduce the heat to a gentle simmer.

3- Cook the octopus: Cook the octopus for about 40-60 minutes, depending on its size. Test for doneness by piercing the thickest part of the tentacle with a fork; it should be tender. Be careful not to overcook, as this can make the octopus tough. Once cooked, remove the octopus from the pot and let it cool slightly.

4- Prepare the potatoes: While the octopus is cooking, peel the potatoes and cut them into thick slices or chunks. Boil the potatoes in salted water until they are tender but still firm, about 15-20 minutes. Drain and set aside.

5- Slice the octopus: Once the octopus has cooled slightly, cut it into thick slices, about 1/2 inch thick, using a sharp knife.

6- Arrange the dish: Arrange the cooked potatoes on a serving platter or individual plates. Place the sliced octopus on top of the potatoes.

7- Season and drizzle: Drizzle the extra virgin olive oil over the octopus and potatoes. Sprinkle generously with Spanish smoked paprika and sea salt to taste.

8- Garnish and serve: Optionally, garnish the dish with chopped fresh parsley for a pop of color and flavor. Serve the Pulpo a la Gallega immediately, while still warm, with crusty bread on the side to soak up the delicious juices.

Enjoy this authentic Galician delicacy, Pulpo a la Gallega, bursting with flavor and tradition!

Nutritional Values :


  • Calories: 150-200 kcal
  • Protein: 25-30 g
  • Fat: 1-3 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Cholesterol: 50-100 mg
  • Sodium: 100-200 mg
  • Iron: 2-3 mg
  • Potassium: 400-600 mg
  • Vitamin B12: 30-40% DV


  • High in protein, which is essential for muscle growth and repair.
  • Good source of iron, which helps transport oxygen in the blood.
  • Contains vitamin B12, important for nerve function and DNA synthesis.
  • Low in fat and carbohydrates, making it a lean protein option.


  • Calories: 100-150 kcal
  • Protein: 2-3 g
  • Fat: 0-1 g
  • Carbohydrates: 20-25 g
  • Fiber: 2-3 g
  • Vitamin C: 20-30% DV
  • Potassium: 600-800 mg
  • Vitamin B6: 10-15% DV


  • Excellent source of vitamin C, an antioxidant that supports the immune system and collagen production.
  • Good source of potassium, necessary for maintaining fluid balance and nerve function.
  • Contains vitamin B6, which is involved in metabolism and brain health.
  • Provides fiber, promoting digestive health and satiety

Olive Oil (1/4 cup):

  • Calories: 480 kcal
  • Fat: 54 g
  • Saturated Fat: 7 g
  • Monounsaturated Fat: 40 g
  • Polyunsaturated Fat: 5 g
  • Vitamin E: 30% DV
  • Vitamin K: 30% DV


  • Rich in monounsaturated fats, which may help reduce the risk of heart disease.
  • Contains vitamin E, an antioxidant that protects cells from damage.
  • Provides vitamin K, important for blood clotting and bone health.

Spanish Smoked Paprika (2-3 teaspoons):

  • Calories: 10-15 kcal
  • Protein: 0-1 g
  • Fat: 0-1 g
  • Carbohydrates: 2-3 g
  • Fiber: 1-2 g
  • Sodium: 0-100 mg
  • Vitamin A: 10-15% DV


  • Contains antioxidants that may help reduce inflammation and lower the risk of chronic diseases.
  • Adds flavor without adding significant calories or sodium.
  • Contains vitamin A, important for vision, immune function, and skin health.

Sea Salt (to taste):

  • Calories: 0 kcal
  • Sodium: varies based on amount used


  • Provides essential electrolytes like sodium and chloride, important for hydration and nerve function.
  • Adds flavor to dishes without contributing calories.
  • Helps balance flavors and enhances the overall taste of the dish.

Please note that these values are approximate and can vary based on factors such as the size of the serving, specific ingredients used, and cooking methods.


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