Octopus a la Gallega: Origins and benefits

Octopus alla Gallega, a typical Spanish dish:

Octopus a la gallega , also known as "Pulpo a la gallega" in Spanish, is a traditional dish of Galician cuisine, a region located in northwest Spain.

The exact origin of this dish is unclear, but it likely dates back several centuries, when the people of Galicia began fishing for octopus in the cold waters of the Atlantic. The dish is believed to have been created as a simple way to cook octopus to feed fishermen and their families. The dish is traditionally prepared with fresh octopus cooked in salted water, cut into slices and served on a wooden board. It is then seasoned with olive oil, paprika and salt, and often accompanied by cooked potatoes and bread.

Octopus alla gallega is an iconic dish of Galician cuisine and is much loved throughout Spain and beyond. It is often served in bars and restaurants, as well as at parties and celebrations throughout the Galicia region.

The recipe for octopus alla gallega is simple, but it requires a specific cooking technique to achieve the perfect texture and flavor. The octopus is first boiled in a large pot of salted water until tender. Then it is cut into pieces and served on a plate garnished with boiled potatoes, olive oil and paprika.

The secret to the success of octopus alla gallega lies in the quality of the ingredients. Octopus should be fresh and of high quality for the best flavor and texture. The potatoes should be the local Galician variety, called "patata de Galicia", which has a firm texture and slightly sweet flavor.

The olive oil used in the recipe should also be of high quality to give a deep, rich flavor to the dish. Finally, paprika, also called "pimentón" in Spanish, is an essential spice to give a smoky and slightly spicy touch to the dish.

In addition to its delicious flavor, octopus alla gallega is also considered a healthy and nutritious dish. Octopus is rich in protein and essential nutrients, including iron and vitamin B12. Potatoes are an important source of complex carbohydrates and dietary fiber, making them a satisfying and nourishing dish.

To see the recipe, it's here:
Pulpo a la Gallega – Spanish cuisine (cuisinedespagne.fr)