This famous tapas dish from northwestern Spain consists of round tender octopus garnished with olive oil salt and pimentón.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 The Spanish Kitchen | 2020-07-21 11:00:11 |  49,205 Views |
How to make GALICIAN OCTOPUS
Serious Mealtimes / Vicky Wasik
The first time I ate pulpo gallego was in Galicia the northwestern Spanish region where it originates and I wasted no time. I had been working on a farm there for a few weeks and had arrived with a list of Galician dishes that I absolutely had to eat. Also known as pulpo á feira because of its popularity at fiestas and festivals pulpo gallego is a small tapas-style dish of octopus drizzled with olive oil and a sprinkle of pimentón de la vera (Spanish smoked paprika) on top.
As soon as I got to the farm I started talking to Vicente one of the owners and asked him if he could recommend a restaurant in the nearest town where I could try it. No he told me that none of the restaurants were worth going to. Apparently strict fishing regulations meant that none of them could get their hands on octopus from Galician waters for much of the year forcing them to buy it from fisheries further afield including in Africa and the Canary Islands.* He made it clear in the manner of a proud resident of any place that octopus from those waters was far inferior to the Galician variety.
