Pulpo Gallego: A Galician-Style Octopus Tapa Recipe

Recipe By The Spruce Eats

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.

4.4
17 Rating -
Rate
Non Vegdiet
1hr 40minstotal
15minsPrep
1hr 25minsCook
1hr 40m.total
15m.Prep
1hr 25m.Cook
Pulpo Gallego: A Galician-Style Octopus Tapa
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ingredients serve

Ingredients for Pulpo Gallego: A Galician-Style Octopus Tapa Recipe

  • 0.19 pound Octopus
  • 1/2 Large potatoes
  • 0.03 cup Olive oil
  • As required Salt
Nutrition
value
184
calories per serving
9 g Fat14 g Protein10 g Carbs1 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    14g
  • Carbs
    10g
  • Fiber
    1g

MacroNutrients

  • Carbs
    10g
  • Protein
    14g
  • Fiber
    1g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    25mg
  • Iron
    1mg
  • Vitamin A
    2mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    75mg
  • Vitamin B9
    1787mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    20mg
  • Vitamin E
    2mg
  • Copper
    6mcg
  • Magnesium
    60mg
  • Manganese
    < 1mg
  • Phosphorus
    140mg
  • Selenium
    34mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By The Spruce Eats