Pulpo a la gallega is one of Galicia's best-loved dishes, traditionally served at outdoor fairs and pilgrim festivals along Spain's north-western coast. At its best it needs nothing more than tender poached octopus, simply cooked potatoes, good olive oil and a dusting of smoked paprika to taste of both the sea and the land.
Pulpo a la gallega is one of Galicia's best-loved dishes, traditionally served at outdoor fairs and pilgrim festivals along Spain's north-western coast. At its best it needs nothing more than tender poached octopus, simply cooked potatoes, good olive oil and a dusting of smoked paprika to taste of both the sea and the land.
Pulpo a la gallega is one of Galicia's best-loved dishes, traditionally served at outdoor fairs and pilgrim festivals along Spain's north-western coast. At its best it needs nothing more than tender poached octopus, simply cooked potatoes, good olive oil and a dusting of smoked paprika to taste of both the sea and the land.
Pulpo a la gallega is one of Galicia's best-loved dishes, traditionally served at outdoor fairs and pilgrim festivals along Spain's north-western coast. At its best it needs nothing more than tender poached octopus, simply cooked potatoes, good olive oil and a dusting of smoked paprika to taste of both the sea and the land.
Pulpo a la gallega is one of Galicia's best-loved dishes, traditionally served at outdoor fairs and pilgrim festivals along Spain's north-western coast. At its best it needs nothing more than tender poached octopus, simply cooked potatoes, good olive oil and a dusting of smoked paprika to taste of both the sea and the land.
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