Pulpo a la gallega, also known as pulpo á feira, is an emblematic dish of Galician gastronomy. It is a simple recipe that highlights the natural flavor of octopus, seasoned with basic ingredients that enhance its delicious taste. Below, you will find a traditional recipe to prepare pulpo a la gallega at home.

Ingredients:

• 1 octopus (approximately 2 kg)
• 3-4 large potatoes
• Extra virgin olive oil
• Sweet paprika
• Spicy paprika (optional)
• Coarse salt

Instructions:

1. Prepare the Octopus:
   • If the octopus is fresh, it is advisable to freeze it beforehand to soften the fibers. Completely thaw it before cooking.
   • Clean the octopus well under cold water to remove any residue.
2. Cooking the Octopus:
   • Fill a large pot with water and bring it to a boil without adding salt.
   • Once the water is boiling, dip the octopus three times (quickly submerge and lift out of the water) to prevent the skin from peeling during cooking.
   • Leave the octopus in the boiling water and cook over medium-high heat for 40-50 minutes, depending on the size of the octopus. You can check if it’s done by piercing the octopus with a fork; it should be tender but firm.
3. Cooking the Potatoes:
   • While the octopus is cooking, peel the potatoes and cut them into slices about 1 cm thick.
   • In a separate pot, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
4. Assembling the Dish:
   • Once the octopus is cooked, remove it from the pot and let it cool slightly.
   • Cut the octopus tentacles into slices about 1 cm thick.
   • Place the potato slices on a large plate or individual plates, forming a base.
   • Arrange the octopus slices on top of the potatoes.
5. Seasoning:
   • Generously drizzle with extra virgin olive oil.
   • Sprinkle coarse salt to taste.
   • Dust with sweet paprika and, if you prefer a spicy touch, also add spicy paprika.
6. Serving:
   • Serve the pulpo a la gallega immediately, preferably on a wooden plate, as tradition dictates.

Tips:

• Pulpo a la gallega is best enjoyed with good Galician bread and a glass of Albariño or Ribeiro wine.
• To further enhance the flavor, you can add a splash of white wine vinegar to the octopus just before serving.

Enjoy this classic of Galician cuisine and surprise your guests with a dish full of flavor and tradition!