Pulpo a la Gallega: Galicia’s Signature Dish of the Sea

Pulpo a la Gallega, also known as Pulpo a Feira, is one of the most iconic dishes in Spanish cuisine—especially in the region of Galicia, in the northwest corner of the Iberian Peninsula. With just a handful of ingredients, this humble yet flavourful octopus dish has captivated food lovers for centuries.
In this post, we’ll dive into the origins and cultural roots of Pulpo a la Gallega, explain what makes it special, and give you a step-by-step recipe so you can bring an authentic taste of Galicia into your own kitchen.

What Is Pulpo a la Gallega?

Pulpoa la Gallega is boiled octopus sliced into rounds, served over boiled potatoes, drizzled with extra virgin olive oil, sprinkled with coarse sea salt, and dusted generously with smoked Spanish paprika (pimentón). Traditionally served on a wooden plate, it’s often enjoyed with a glass of Albariño wine or Galician cider.
Simple, right?
Despite its simplicity, the dish is a masterclass in texture and flavour: tender octopus, silky potatoes, and the smoky heat of pimentón come together in perfect harmony.

A Taste of Galician Heritage

Galicia, a region with deep Celtic roots and a rich seafaring tradition, has always had a strong connection to the sea. Octopus (or pulpo in Spanish) is abundant along the Galician coast and has been a staple in the local diet for centuries.
The name “a feira” (meaning “fair-style”) originates from the way the dish was traditionally served during regional fairs and festivals, especially in inland areas where fresh octopus was a delicacy brought from the coast. Skilled pulpeiras (octopus cooks, often women) would set up their stalls and prepare the octopus in massive copper pots—a tradition still alive today during Galician festivals.
Over time, Pulpo a la Gallega has transcended its fairground origins and become a culinary ambassador for the entire region.

How to Make Pulpo a la Gallega Using Iberica’s Steamed Cooked Octopus Tentacle

Iberica’s steamed cooked octopus tentacle (approx. 320g per pack) from Vigo, Pontevedra is fully cooked and frozen. This makes preparation straightforward—no soaking or simmering needed. It’s ready to warm and serve as Pulpo a la Gallega in minutes 

Ingredients (Serves 2)

•    1 × 320g steamed cooked octopus tentacle (Iberica)
•    2–4 medium waxy potatoes (approx. 300-400g)
•    2 tbsp extra virgin olive oil
•    1 tsp smoked paprika (sweet or hot, to taste)
•    Coarse sea salt, to taste

Method

1.   Defrost the Octopus Tentacle
o    Defrost overnight in the fridge.
2.   Boil the Potatoes
o    Boil potatoes in salted water until just tender (15–20 minutes). Drain, allow to cool slightly, then slice into 1–2 cm rounds.
3.   Reheat the Octopus Tentacle
o    Reheat the tentacle in its still-sealed bag by placing it in simmering water (bain-marie) for 3–4 minutes until heated through. Alternatively, microwave at 800 W for ~1½ minutes. 
4.   Plate It Up
o    Arrange potato slices on a wooden board, if you have one, or a plate, if you don’t.
o    Slice the warmed octopus tentacle — cut diagonally into roughly 1 cm-thick medallions—and lay them over the potatoes.
5.   Season & Serve
o    Drizzle olive oil generously over the tentacles and potatoes.
o    Sprinkle with coarse sea salt and dust with smoked paprika.
Serve warm with crusty bread and a glass of Albariño or Galician cider.

Why Try Pulpo a la Gallega?

This dish is a celebration of simplicity, tradition, and the pure flavours of the sea. Whether you’ve visited Spain or are exploring Iberian cuisine from afar, Pulpo a la Gallega brings a slice of Galicia to your plate.
Next time you're looking to impress with something unique yet deeply rooted in culinary heritage, give this dish a try. It’s not just food—it’s a cultural experience.
With Iberica’s steamed octopus tentacle, you can bring a genuine taste of Galicia into your kitchen with minimal effort. The result is a stunning, flavour-packed dish perfect for solo servings or scaled up for a tapas-style spread.
Buen provecho – disfrútalo!
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