pulpo a la gallega

(illustration by mvp)

This is a staple in Galicia, there are places that serve only this dish…It is deceptively simple, but has to be cooked just right to avoid a mouth full of rubbery tentacles…not nice…Again the ingredients are few and simple, don’t be tempted to add more, it doesn’t need it.




one whole octopus (pulpo)


good olive oil

hot paprika



First the octopus must be dunked fully and quickly in a pan of plain boiling water 7 times, this will stop the skin from splitting. Cook for around an hour or so until tender, pinching the octopus with a fork to check

Boil some potatoes.

When the octopus is cooked, snip into bite size pieces and toss it in a pan with olive oil and salt. Heat if necessary and then tip onto a plate containing thick sliced boiled potatoes. Drizzle with good olive oil and sprinkle with hot paprika. Traditionally, it is served on a wooden plate.

other food posts:

pani puri sunday

cicchetti tea-break



further adventures in foraging

revelations in a milanese restaurant

cooking the haul



more foodie questions

foodie questions

nose to tail,

(s)light relief,

pulpo a la gallega

the matanza

morcilla and dying arts

jamòn serrano

One response to “pulpo a la gallega

  1. really, when is the cookbook coming out? lovely illustration too

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