Pulpo a la Gallega, also known as Galician-style octopus, is a traditional dish from the Galicia region of Spain. It is made by boiling octopus until tender, then slicing it and serving it with boiled potatoes, olive oil, paprika, and sea salt. The dish is simple yet flavorful, with the octopus being tender and the potatoes adding a starchy element. Pulpo a la Gallega is often enjoyed as a tapa or as a main course, and it is a popular dish in seafood restaurants.
