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Pulpo a la gallega is served at every Galician festival and market fair on a wooden board (tábua): thick slices of octopus tentacle, deep purple-brown on the outside, tender throughout, dressed with olive oil, coarse sea salt, and a generous dusting of pimentón de la Vera — the sweet-smoked paprika from Extremadura that turns the surface a brick-red orange. The key challenge is the octopus: boiled in plain water with nothing added (Galician tradition says adding anything ruins the clean flavor of the sea), tenderized first by either freezing or the old method of 'scaring' the octopus by plunging it into boiling water three times before leaving it to cook. Galicia's rocky Atlantic coastline produces exceptionally sweet octopus, and the best pulpo comes from pulpeiras — specialized female octopus cooks — who have worked the festival circuit for generations.
Rinse the octopus under cold water to remove any debris.
In a large pot, bring water to a boil. Add the bay leaves and halved onion.
Using tongs, dip the octopus into the boiling water three times, holding it for a few seconds each time. This helps to curl the tentacles.
Submerge the octopus completely in the water and let it cook for about 45-50 minutes, or until it is tender when pierced with a fork.
While the octopus is cooking, boil the potato rounds in a separate pot until they are tender but still firm, about 15-20 minutes. Drain and set aside.
Once the octopus is tender, remove it from the pot and let it cool slightly. Cut the tentacles into bite-sized pieces and discard the head or save it for another use.
Arrange the cooked potato slices on a serving platter.
Place the octopus pieces on top of the potatoes.
Drizzle the octopus and potatoes with extra virgin olive oil.
Sprinkle generously with smoked paprika and sea salt to taste.
Garnish with freshly chopped parsley, if desired.
Galician boiled octopus with smoked paprika, olive oil, and coarse salt; served on a wooden board.
Galicia, northwestern Spain; festival and fair food (O Carballiño octopus festival is the reference event).
Whole octopus, coarse sea salt, sweet smoked paprika (pimentón de la Vera), and extra-virgin olive oil.
Freeze the octopus for 24 hours before cooking — this breaks down the muscle fibers and tenderizes it without any pounding; boil in plain water with no salt until a knife enters easily (45-60 min for medium octopus).
Galician Albariño white wine, bread to soak the paprika oil, and boiled potato underneath the octopus slices.