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Pulpo a la Gallega, or Galician-style octopus, is a traditional Spanish dish from the region of Galicia. It features tender octopus that is typically boiled until soft, then sliced and served on a wooden platter or plate, sprinkled with coarse sea salt, paprika (often sweet and sometimes a little spicy), and drizzled with olive oil. Some variations also include a bit of freshly squeezed lemon.
The octopus itself is the star, and the preparation focuses on enhancing its natural flavors with the simplicity of the seasoning. It’s commonly enjoyed with a side of boiled potatoes, which helps balance the richness of the dish. Have you tried it before?
