Pulpo a la Gallega, or Galician-style octopus, is a traditional Spanish dish from Galicia notable for its tender octopus served with a blend of spices, olive oil, and potatoes. It’s a savory, simple yet delicious dish often enjoyed at celebrations and family gatherings.
Rinse the octopus under cold water.
In a large pot, bring water to a boil. Dip the octopus in the boiling water three times before submerging it completely to tenderize the meat.
Reduce the heat to low and simmer the octopus for about 40-50 minutes until it is tender.
Remove the octopus and let it cool slightly before slicing it into thin pieces.
Boil potatoes until they are fully cooked and tender.
Slice the potatoes and arrange them on a plate.
Place the sliced octopus on top of the potatoes.
Sprinkle with paprika, sea salt, and drizzle generously with olive oil.
Serve immediately with lemon wedges.
