Pulpo a la Gallega – Spanish Octopus Tapas

A Galician coastal treasure – tender octopus slices dressed with smoked paprika, olive oil, and sea salt. Traditionally served over potatoes, this dish is all about simplicity and bold flavors.

Ingredients (Serves 2):
• 1 small octopus (approx. 1kg), cleaned
• 2 medium potatoes, boiled and sliced
• 1 tsp smoked paprika
• 2 tbsp extra virgin olive oil
• Coarse sea salt

Instructions:

1. Boil the octopus until tender (approx. 45–60 mins). Let rest and slice.
2. Layer potato slices on a plate, top with octopus slices.
3. Drizzle olive oil, sprinkle paprika and sea salt. Serve warm.

Spanish Tip: For authentic taste, boil the octopus three times by dipping it in and out of hot water before cooking fully – it keeps the skin intact.

Junio, no corras tanto

.
.
.

#pic #lovers #instaphoto #instagram #photography #instapic #photo #happiness #Galicia #mırrorselfie #bikini #selflove #goodvibes #selfietime #instaday #istagood #instalike #instamoment #goodtimes #instalove #instagood #june #beauty #primavera #azul #spring #ootd #sun #bikiniseason #bikinilife 𝚅𝙸𝚁𝙶𝙸𝙽𝙸𝙰 IG:virginiaabelleira

Galician Pulpo a Feira – Spanish-Style Octopus

A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime.

Ingredients (Serves 4):

* 1 whole octopus (~1.5kg), cleaned
* Coarse sea salt
* Sweet or smoked paprika
* Extra virgin olive oil
* 4–6 boiled potatoes, sliced

Instructions:

1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest.
2. Slice tentacles into bite-sized pieces.
3. Arrange potato slices on a wooden plate. Top with octopus slices.
4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil.
5. Serve warm or at room temperature.

Spanish Tip:
For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).

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.