Food Features: Pulpo a la Gallega

The name says it all, in English this dish is simply called "Galician-style octopus." And oh what a treat it is!

For those of you who don't know, Galicia is the westernmost region in Spain, located directly north Portugal, and is quite distinct from the rest of the country in its own way. Its architecture does somewhat resemble Portugal's, and it even has its own language, gallego, or Galician, that is somewhat of a mix between Portuguese and Spanish, or, how I interpreted it, Portuguese words pronounced in a Spanish way.

For those of you unfamiliar with the Iberian Peninsula's geography, here is a map indicating exactly where Galicia is located:

They say that Galicia is home to some of Spain's best food, but it is certainly not the place where you'll find the most authentic paella, the most traditional croquetas or even the finest jamón. Galicia, being located on the coast, is famous for its seafood, and its most famous dish, the pulpo a la gallega, is something you must try when visiting this part of the country!

I visited Galicia in June of 2016. I only spent two days in the region, but managed a visit to its two most populous and cultural cities, Santiago de Compostela and A Coruña, and, of course, on my first night, I tried the famous dish!

Though a bit strong at first, it became evident to me instantly that the octopus was perfectly cooked and quite tender. It turns out that the preparation for this dish is actually quite complex, as the octopus is cooked three times and made to rest before being served. A key element of Galician octopus is to serve it with its skin still intact, and to achieve this it is briefly dipped in boiling water thrice, hence the whole idea of cooking it gradually. After being fully cooked through, the octopus is seasoned with salt and a mix of sweet and spicy paprika, then doused in olive oil before being set to rest a quarter of an hour. Finally, it is served on a plate, though traditionally it's been served on a wooden plate, as pictured above, and as I experienced myself.

The dish's origins are actually rather interesting. A group called the "maragatos," who were essentially a travelling colony, were passing through Galicia back in the day and they noticed that the locals were not using, nor cooking the abundance of octopus available in the area. They decided to fish and eat the octopus, cooking it in the pulpo a la gallega style, a custom which was then adopted by the locals and then developed into what it is today.

My experience with the dish was rather unique. It took a while for me to start really enjoying it, and I believe that's simply due to the fact that the olive oil it was cooked in was actually rather spicy and strong. After a few bites and once my palate got used to the spice, it was really enjoyable, especially for a big seafood-lover like myself.

Pulpo a la gallega is actually found throughout Spain, and is actually considered one of the dishes that defines the country. Obviously it will be more authentic in Galicia, and I think it's an incontestable must if you're in Spain's westernmost region, but if you find yourself anywhere else in the country, give it a try, it'll still be delicious!

-Daniele