Pulpo a la Gallega

A Coastal Tradition from Galicias Fishing Villages

Pulpo a la Gallega, or Pulpo á Feira in Galician, is a traditional octopus dish from Galicia, a coastal region in northwestern Spain. It features boiled octopus, simply seasoned with coarse salt, sweet and hot paprika, and extra virgin olive oil, typically served on a wooden plate with boiled potatoes.

Humble Origins, Deep Culinary Roots

Originally a humble meal among fishermen and villagers, Pulpo a la Gallega was born out of necessity and resourcefulness. With abundant octopus from nearby waters, locals created a dish that was simple, nutritious, and satisfying.

The octopus is traditionally cooked in copper pots, and one key technique involves dipping the octopus three times into boiling water before simmeringbelieved to help curl the tentacles and achieve perfect tenderness.

Simplicity in Serving, Elegance in Flavor

Once cooked, the octopus is snipped with scissors into bite-sized pieces (never cut with a knife), and garnished with:

• Coarse sea salt
• Both sweet and hot paprika
• Drizzled olive oil
• Served over boiled potatoes (cachelos) on a classic round wooden plate

From Feira Fairs to Global Fame

The name Pulpo á Feira comes from its common presence at local festivals (Feiras) across Galicia, where it's a staple celebration food served in family-style gatherings and street markets.

International Acclaim and Modern Takes

Today, Pulpo a la Gallega is one of the most beloved tapas in Spain, and a symbol of Galician cuisine in global culinary circles. From Madrid to New York, it appears in:

• Traditional tapas bars
• Contemporary Spanish restaurants
• Creative fine dining menus using unique seasonings or plating