Spanish Pulpo a la Gallega – Galician Octopus

A signature seafood dish from Galicia, Spain — tender boiled octopus sliced and served over potatoes, seasoned simply with olive oil, paprika, and sea salt.

Ingredients (Serves 2):

* 1 pre-cooked octopus tentacle (or 1 small whole octopus)
* 2 medium potatoes
* Extra virgin olive oil
* Smoked paprika (pimentón)
* Coarse sea salt

Instructions:

1. Boil potatoes with skin until tender. Peel and slice into rounds.
2. If using raw octopus, boil until tender (~45–60 mins). If pre-cooked, briefly reheat in hot water.
3. Slice octopus into bite-sized pieces.
4. Layer potatoes on a plate, top with octopus. Drizzle with olive oil, sprinkle paprika and sea salt.

Spanish Tip:
Use high-quality Spanish olive oil and smoked pimentón for authenticity.