Pulpo A La Gallega, Classic Spanish Octopus Dish - Amigofoods

The ocean is full of many delicious treats that people enjoy worldwide. One unique dish you can find on the Iberian Peninsula is Pulpo a la Gallega.

If you visit this part of the world, you may see this popular Spanish dish on a menu and wonder what it is.

Pulpo a la Gallega is a Galician culinary preparation of octopus. The octopus is boiled in water until cooked, cut into smaller pieces, and seasoned with ingredients commonly found in Spain. It should be neither firm nor soft, and the seasoning light enough for you to taste the seafood flavor.

This article will expound more on what Pulpo a la Gallega is, the history of the traditional Spanish seafood dish, and how you can prepare it at home.

Table of Contents

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• What Is Pulpo a la Gallega?
• What Is the History of Pulpo a la Gallega?
• Pulpo a la Gallega Recipe
• Final Thoughts
• Sources

What Is Pulpo a la Gallega?

You will find this dish in Galicia, Spain, on the northwestern corner of the Iberian Peninsula.

Galician people are famous for preparing the meal, and you may wonder what Pulpo a la Gallega is.

Pulpo a la Gallega is an octopus that’s first cooked, then seasoned with either sweet or hot paprika, or both, and olive oil. It is a simple yet delicious dish that is often enjoyed with boiled potatoes or alongside a loaf of bread.

Using two different types of paprika to prepare Pulpo a la Gallega is important because it gives the dish an outstanding balance of sweet and spicy flavors.

But if you prefer only sweet or hot, that is ok, too.

Here is a preparation that uses sweet paprika:

https://www.youtube.com/watch?v=BSNQLJHSxqE

What Is the History of Pulpo a la Gallega?

Galicians have been preparing octopus for centuries, and this recipe is no exception.

In Galician, the dish Pulpo a Fiera (Pulpo a la Gallega) means octopus fair style.

So what is the history of the recipe?

Pulpo a la Gallega has been enjoyed for over 100 years. The recipe was created when ingredients like paprika became more available in Northwest Spain as ways to flavor and preserve food. Pulpo a la Gallega became popular as farmers would trade cattle for octopus at local fairs.

The Galician name Pulpo a Fiera translates to octopus fair style, and the reason behind this is that farmers would visit fairs to trade their cattle for other groceries they didn’t have access to.

The fairs introduced the farmers to octopus and paprika plus olive oil preparation helped keep it fresh longer for eating later.

Pulpo a la Gallega Recipe

Pulpo a la Gallega is an easy dish to make, which is good news if you would like to try to make it at home.

It is often commonly served as a seafood tapas dish.

Follow the below instructions for a great Pulpo a la Gallega dish you can serve to your family and friends.

Ingredients

• One octopus, usually around 3-4 pounds
• One large cooking pot filled with water
• One medium-sized onion
• 2 tablespoons sweet paprika
• 2 tablespoons hot paprika
• Salt to taste

Preparation

1. You will want to prepare your octopus for cooking as soon as your water begins to boil. Once the octopus is ready, dunk it in the boiling water several times to get it ready for cooking.
2. Put your onion and any other seasoning you wish into the water. It would help to let it cook in the simmering water for about 20 minutes.
3. After the octopus becomes tender, remove it from the water and cook your potatoes for another 15 minutes.
4. Remove the tentacles and cut them into bite-size pieces. Toss them in paprika, olive oil, and salt to taste.
5. Serve the octopus with boiled potatoes, crusty bread, and a glass of wine, which is common in Galician tradition.

Here is a short video showing you how to prepare the dish Galician style:

https://www.youtube.com/watch?v=BSNQLJHSxqE

Final Thoughts

Pulpo a la Gallega is a beautiful way to cook and eat octopus, a dish commonly served and eaten in Northwest Spain.

It entails a simple preparation that uses only a few ingredients and a little time.

The next time you are in Spain or want to cook a dish that reminds you of it, try Pulpo a la Gallega.

Sources

• Wikipedia: Pulpo Feira
• Wikipedia: Galicia (Spain)
• YouTube: Galician Style Octopus or Pulpo a la Gallega
• Cooking Light: There Are 3 Different Types of Paprika — and It Matters Which You…
• Honest Food: Pulpo a la Gallego Receta – Octopus with Paprika Recipe
• Spain Food Sherpas: Pulpo a la Gallega Recipe- The Genuine Galician-Style Octopus
• Spanish-food.org: Pulpo a la Gallega Recipe

Jorge Garcia

Discover the rich flavors of Spain and Latin America on our blog! We share the best recipes, food guides, and articles on authentic Spanish and Latin American cuisine. Learn more about Amigofoods and our passion for traditional flavors on our About Us page. ¡Buen Provecho!

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