Pulpo a la Gallega
Lovers of seafood and refined flavors, get ready to embark on an irresistible culinary journey with Pulpo a la Gallega. This traditional recipe originates from Galicia, Spain. This iconic dish is known for its simplicity and divine taste. But why settle for enjoying it in restaurants when you can prepare it at home? With this Galician recipe, you can enjoy one of the most famous tapas in Spain. Don't forget to accompany it with white wines (if they are from Galicia, that's a plus).
- 500 g of octopus
- 2 potatoes
- 250 g of water
- Olive oil
- coarse salt
- smoked paprika
Difficulty : easy
- Total time 5 0 min.
- Preparation 10 min.
- Cooking time 40 min.
- Clean and cut the octopus into slices.
- Put 2 pots with water to boil
- Once the water is boiling, add the octopus and cover for 35 minutes.
- Add the potatoes to the other pan for 20 minutes.
- For presentation, place the potato slices next to each other.
- Add the octopus on top.
- Add a drizzle of olive oil, coarse salt and paprika.
If you don't have the possibility to buy fresh octopus or you want to do it a little faster, we advise you to get canned octopus. This product preserves all the flavor of the pulpo and can be the perfect product for your kitchen. Favor canned in olive oil, because the product will keep all the flavor. Avoid canned in vinegar for the pulpo, vinegar goes well with anchovies but not with the tentacles!
But where can you find good octopus?
For those who don't know where to buy good octopus to make this Galician recipe, you can find on this site, 2 sizes of octopus (250 gr. or 550 gr.). This already cooked octopus will allow you to prepare this incredible recipe and amaze your guests.
Octopus in olive oil 550 GR.
Our Octopus in olive oil is an exquisite delight! Cooked to perfection and carefully packaged, the octopus has a delicate texture that will melt your taste buds. Made with octopus freshly caught from the fish market in the city of Almeria, Andalusia.
It is a prepared dish which can also be used in the preparation of dishes
Ingredients: Octopus 76%, Extra virgin olive oil 21%, garlic, parsley, salt 3%
39.82€ / kilo
Sweet smoked paprika (Pimentón de la Vera)
What is Pimentón de la Vera?
Pimentón de la Vera is a type of Spanish paprika, known for its distinctive smoky flavor and protected origin. It is produced in the La Vera region, located in the province of Cáceres, Extremadura, in western Spain. Spain. Here are some important characteristics of Pimentón de la Vera:
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Protected Origin : It has a Protected Designation of Origin (PDO) , which means that only paprika produced in this region using traditional methods can be called "Pimentón de la Vera".
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Traditional smoking : The pepper used to make this paprika is dried by smoking over oak wood, which gives it a unique smoky flavor. This smoking process can last for several days.
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Varieties : There are three main varieties of Pimentón de la Vera, each with a different level of spiciness:
- Sweet (dulce) : Mild flavor with a very low level of spiciness.
- Sweet and sour (agridulce) , which balances sweetness and spiciness.
- Strong (picante) : For those who like a paprika with a more pronounced heat kick.
Recommended uses:
- Spanish cuisine and emblematic dishes of Spain: Tortillas (omelettes), potatoes, grilled prawns, pulpo a la gallega, paella etc.
- Dishes in sauce
- Stewed meats
- Seasoning for chicken
- Creamy vegetable and legume soups (squash, pumpkin, or chestnut)
- White fish with delicate flesh: cod, pikeperch, perch, etc.
- Beef or pork
For more uses, you can check out our guide .
Product :
The can is 70 grams. It is ideal to discover the particularities of our Pimentón de La Vera and for a small consumption. Easy to use, it will not take up space in your kitchen.
Ingredients :
100% Sweet Smoked Paprika.
100% allergen free, including gluten.
Differences between sweet and spicy?
Use sweet smoked paprika for rice, pasta, white fish.
Use spicy smoked paprika for meats and other fish.
Other recipes with octopus
Cook the octopus and shrimp. cut an onion and 3 small tomatoes into small pieces. Add a clove of finely chopped garlic and the juice of 3 limes.
Don't forget the coriander, pimiento de la vera, olive oil and salt.
Cook 500 grams of octopus. Boil 4 potatoes and peel them. Place the potatoes and the octopus cut into small pieces in a bowl and add the spring onions and chopped garlic. Season to your taste.
Cook 500 grams of octopus. Boil 4 potatoes. Prepare the alioli (or buy a voucher).
Brown the octopus in a pan with olive oil.
For presentation, place half a potato, a spoonful of alioli on top and at the very top, a piece of octopus. Add some pimiento de la vera (Parpika). Season to your taste.
Frequently Asked Questions
To accompany octopus, white wine is ideal. You can choose a white wine from Galicia like Mar de Frades, slightly sparkling. You can also accompany octopus with red, but you will need to choose a red wine that is not too strong.
Octopus can also be served as a tapa. Therefore, it can be accompanied with a plate of 100% Iberian Bellota ham. For the ham region you can choose an Iberian Bellota de los Pedroches ham.
Octopus in a jar, as sold on the site, is a product that can be stored for more than 2 years. It has no preservatives or additives.