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Receta de pulpo a la gallega o pulpo a feira

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🌍Authentic Spanish recipe from a Spanish-speaking creator — ingredients and steps translated below
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La cocina de Bea

Recipe Information

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Video-Specific Recipe

Spanish-Style Braised Octopus

Cultural Context

Originating from the coastal region of Galicia, Spain, Spanish-Style Braised Octopus is a traditional dish that highlights the region's rich seafood heritage. Celebrated for its tender texture and robust flavors, it is often served during festive occasions and family gatherings. Today, variations of this dish can be found in seafood restaurants worldwide, showcasing the global appreciation for this Mediterranean delicacy.

SpanishESGaliciamain
60 min
medium
4 servings
Servings4
Pulpo
Patatas
Aceite Oliva
Pimentón dulce
Pimentón Picante
Sal gorda
1 hoja Laurel

octopus

🥗Healthier: squid

💰Cheaper: canned tuna

Squid offers a similar texture, while canned tuna is more affordable.

white wine

🥗Healthier: broth

💰Cheaper: apple cider vinegar

Broth maintains flavor while reducing alcohol, and vinegar is a cost-effective substitute.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: chili powder

Regular paprika is lower in calories, and chili powder is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is budget-friendly.

1

Boil the octopus until tender.

2

Boil the potatoes until cooked.

3

Slice the potatoes and arrange them on a plate.

4

Place the cooked octopus on top of the potatoes.

5

Drizzle with olive oil and sprinkle with sweet and spicy paprika.

6

Add coarse salt and a bay leaf for flavor.

Cooking Techniques

cleaningsautéingbraisingseasoning

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Allergens

seafood

Also Known As

Pulpo a la GallegaGalician Octopus
Local Name: Pulpo a la gallega

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