Pulpo Gallego: A Galician-Style Octopus Tapa Recipe

Pulpo gallego, or galician-style octopus, is a popular tapa (appetizer) served all over spain today. It originated in the northwestern spanish region of galicia where octopus is a specialty and a common catch for local fishermen. This tapa recipe is easy despite its unusual star ingredient. It is simply cooked octopus served with boiled potatoes, olive oil, and sweet spanish paprika. Be sure to use good quality paprika and olive oil since they are the main flavorings. While it's a simple preparation, just plan ahead since the octopus will need to boil for at least an hour and chill for another hour. Serve as part of a tapas spread with other dishes like patatas bravas, croquettes, or even a cheese plate. The dish pairs nicely with a dry white wine or vinho verde.