Introduction:

Pulpo a la gallega, also known as pulpo a la feira, is a traditional Spanish dish from Galicia, where octopus (pulpo) takes centre stage. This simple yet flavourful dish consists of boiled octopus, served with olive oil (aceite de oliva), sea salt (sal marina), and sweet paprika (pimentón dulce). It is typically served on wooden platters, often as a tapa, and is widely enjoyed across Spain, particularly in its region of origin, Galicia.

A Taste of History:

The origins of pulpo a la gallega are closely tied to Galicia’s rich fishing traditions. Dating back centuries, this dish highlights the region’s reliance on the sea, especially octopus, which was an abundant catch along Galicia's coast. The practice of serving octopus on wooden platters (tablas) developed in Galician markets and festivals, where this rustic yet elegant presentation became a symbol of Galician culinary heritage. Over time, pulpo a la gallega has transcended regional boundaries and is now a popular tapa throughout Spain, often featured during celebrations and festivals.

Key Ingredients:

• 1kg fresh octopus (pulpo)

• 2 medium potatoes (patatas)

• Sea salt (sal marina) to taste

• Sweet paprika (pimentón dulce) to taste

• Olive oil (aceite de oliva) for drizzling

• Fresh parsley (perejil) for garnish (optional)

Preparation Guide:

1. Prepare the octopus: fill a large pot with water and bring it to a boil. add the octopus and boil for about 30-40 minutes until tender. you can check the tenderness by piercing it with a fork

2. Prepare the potatoes: while the octopus is cooking, peel the potatoes and cut them into thick slices. boil them in salted water until tender (about 15-20 minutes). drain and set aside

3. Slice the octopus: once the octopus is cooked, remove it from the pot and let it cool slightly. cut the octopus into bite-sized pieces or thick slices

4. Assemble the dish: on a wooden board or a serving platter, arrange the potato slices. place the octopus pieces on top of the potatoes

5. Season: drizzle with olive oil, sprinkle with sea salt and sweet paprika to taste, and garnish with fresh parsley if desired

6. Serve: enjoy the dish warm as a tapa or part of a larger meal, traditionally accompanied by a glass of Galician wine

Special Ingredients:

• Octopus: fresh octopus offers the best flavour and texture, though frozen octopus can also be used if thawed properly. some cooks recommend "scaring" the octopus by dipping it in boiling water briefly before fully cooking to tenderise it

• Paprika: use high-quality Spanish sweet paprika (pimentón dulce) for authentic flavour. smoked paprika (pimentón ahumado) can add a smoky depth if preferred

Regional Variations:

• Galicia: the traditional version of pulpo a la gallega keeps it simple, with just octopus, potatoes, olive oil, salt, and paprika. the focus is on the natural flavours of the ingredients

• Other regions: outside Galicia, some variations may include ingredients like onions (cebolla) or capers (alcaparras), and modern interpretations might feature additional seafood or a squeeze of lemon (limón)