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Spanish Pulpo a la Gallega Octopus Dish

40-50 minutes. Cook
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Spain, a country steeped in rich culinary traditions, offers a delightful array of dishes that tantalize the taste buds and reflect its diverse regions. One such gem is “Pulpo a la Gallega,” a beloved Galician dish that celebrates the flavors of the sea in a simple yet exquisite manner. This article will guide you through the preparation of Pulpo a la Gallega, where tender octopus takes center stage, complemented by a harmony of paprika, olive oil, and salt. So, let’s dive into the world of Spanish cuisine and discover the secrets to creating this culinary masterpiece.

Historical Context

Pulpo a la Gallega, also known as Galician-style octopus, hails from the Northwestern region of Spain, Galicia. Galicia, with its rugged coastline and strong fishing traditions, is renowned for its seafood. Octopus, or “pulpo” in Spanish, has been a staple in Galician cuisine for centuries, and this dish exemplifies the simplicity and excellence of their culinary art.


1. Preparing the Octopus:

  • Begin by cleaning the fresh octopus under cold running water. Remove any debris or sand from the octopus.
  • In a large pot, add enough water to submerge the octopus fully. Place it over high heat.
  • Add a whole onion, a bay leaf, and a generous pinch of salt to the water. These aromatics will infuse the octopus with flavor as it cooks.

2. Cooking the Octopus:

  • Once the water is boiling, carefully add the octopus to the pot. Cover with a lid.
  • Reduce the heat to a gentle simmer and cook for approximately 40-50 minutes. The octopus should be tender when pierced with a fork.
  • Cooking times may vary based on the size of the octopus, so check periodically to avoid overcooking, as this can make the octopus tough.

3. Preparing the Garnish:

  • While the octopus is simmering, prepare the garnish. In a small bowl, combine the Spanish smoked paprika (pimentón) with a drizzle of extra virgin olive oil to form a paste.

4. Finalizing the Dish:

  • Once the octopus is tender, carefully remove it from the pot using a slotted spoon and place it on a clean cutting board.
  • With a sharp knife, cut the octopus into bite-sized pieces, typically in rounds or chunks.

5. Plating Pulpo a la Gallega:

  • Arrange the octopus pieces on a serving platter.
  • Generously drizzle the paprika and olive oil paste over the octopus, ensuring each piece is coated evenly.
  • Sprinkle coarse sea salt over the dish to enhance the flavors.
  • Finish with a garnish of fresh parsley, which adds a burst of color and freshness.

6. Serving:

  • Pulpo a la Gallega is traditionally served warm as a tapa or appetizer. It can also be enjoyed as a main course with a side of crusty bread and a glass of Spanish white wine or Albariño.


Pulpo a la Gallega is a testament to the beauty of simplicity in cuisine. This Spanish octopus dish, originating from the coastal region of Galicia, celebrates the natural flavors of the sea with the harmonious combination of tender octopus, smoky paprika, and quality olive oil. Whether you’re hosting a Spanish-themed dinner or simply craving a taste of Spain, Pulpo a la Gallega is a dish that will transport your palate to the picturesque shores of Galicia. So, gather your ingredients, fire up the stove, and embark on a culinary journey to savor the essence of Spanish cuisine. ¡Buen provecho!

prep time
approximately 50 minutes.
cooking time
40-50 minutes.
total time
1 hour.


  • Large pot with a lid

  • Knife and cutting board

  • Slotted spoon

  • Serving platter


  • 2 pounds (900g) fresh octopus

  • 1 onion

  • 1 bay leaf

  • Salt

  • 2 tablespoons Spanish smoked paprika (pimentón)

  • Extra virgin olive oil

  • Coarse sea salt

  • Fresh parsley (for garnish)


Prepare the octopus by thawing, rinsing, and briefly blanching it in boiling water.
Cook the octopus in simmering water for 40-45 minutes until it becomes tender.
Slice and cook the potatoes in olive oil until they're tender and slightly crispy.
Assemble the dish by placing the cooked octopus on a bed of potatoes, drizzle with olive oil, sprinkle with paprika, and garnish with fresh parsley before serving.
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