Pulpo a la Gallega

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I am back from Spain and I have some recipes to post. I had a great vacation time at home with my family and friends.

I wish I would have posted more, but I’ve been really busy and the schedules are crazy over there! Lunch at 3pm and dinner at 10pm. I think the earliest dinner I had it was 9:30, the latest was at 10:45, ai ai ai! Crazy, but I gotta say I do love it. It’s all about gathering with family, relaxing with a glass of wine or sparkling wine, and talking, talking, talking until your eyes can’t stay open anymore and you have to go to sleep.

All of the food is so good. Everything is so delicious! Thank goodness the United States allows you to bring some kinds of food. We brought four different cheeses and some wine and cava, so at least I still have a little taste of Spain.

For today, I’ll post something that you can generally find in the U.S., though it is not as common here as it is in Spain, pulpo (octopus). Today’s dish is called Pulpo a la Gallega. It is a very typical Spanish dish from Galicia (northwestern Spain). It can be served as a tapa or as a main dish.

Pulpo a la gallega

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Course: Appetizer, dinner, Lunch
Cuisine: spanish
Keyword: octopus, pulpo, seafood
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting time: 15 minutes
Total Time: 45 minutes


  • 1 Ibs Octopus
  • 2 Big Potatoes Optional: skin on
  • 1/4 cup Extra Virgin Olive Oil For drizzling
  • Paprika (sweet)
  • Salt
  • Sea Salt


  • Add the potatoes, and the octopus to boiling water and cook for 30 to 40 minutes.
  • Insert a knife in the legs, If it goes in easily, it's ready to eat. Do the same with the potatoes.
  • Remove them from the pot and let them rest for 10 minutes.
  • Optional: peel the potatoes. I find peeling them after they are cooked is much easier. You can leave the skin on.
  • Slice the potatoes (1/4 inch) and place in a layer on a serving plate. Drizzle on some extra virgin olive oil, sprinkle with paprika and salt (NOT seal salt).
  • Slice the octopus into 1/2 inch thick slices and place it on top of the potatoes.
  • Generously, drizzle on some extra virgin olive oil, and sprinkle with paprika and sea salt.
  • Simple, delicious and ready to serve! Bon profit!
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking


Pulpo a la Gallega

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Hola y Bienvenido/a! Hello and Welcome! My name is Ivette and I am a dual citizen! Originally, I from Catalonia, Spain but in 2014 I moved to the United States and I currently live in Maryland with my husband Richard (number 1 taster, thank you!), my baby girl Beulah my rescue dig Vicky and my two (big!) cutie cats Pintxo & Pastifa. Full house! I love Spanish food. In Spain there is always something to celebrate, gathering with friends and family… We have THREE dishes at every meal! Yes, 3! You will have a first full dish like pasta and for the second dish you will have fish/meat and then dessert, and after dessert coffee…. When I am in Spain and get together with my family (there are 31 of us!), we can start lunch at 2:30pm and finish it at 7pm… I have always loved cooking. My grandmother it is a great, great cook and I think my love of cooking is because of her. When I was in college, my favorite breaks, were getting into the kitchen and cooking or baking something. I was able to escape the normal daily routine of law school. In this blog, I would like to share some Spanish recipes as well as other delicious recipes. If you have any questions, feel free to contact me at joyofspanishcooking@gmail.com Bon profit!

3 thoughts on “Pulpo a la Gallega

  1. Wow! Looks like you’ve had a great time in Spain after all family meets are always full of fun and joy, between Pulp a la Gallega looks awesome, it’s new and can’t wait anymore to make it. Adding it to my list, thanks for sharing such a delicious and easy Spanish recipe.

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