‘Pulpo a la Gallega’ is one of the most iconic and traditional dishes from Spain. In our opinion it is also one of the most delicious dishes that can be shared with friends during a nice ‘Tapas’ night.

This delicious dish is great when paired with a good Albariño such as ‘Laxas’.

We recommend chilling the wine first and then pouring it into your winebota so that you can enjoy it properly chilled. After pouring it in the winebota the wine should remain cold for at least a good thirty minutes or so depending on the weather conditions.

Galicia where ‘Pulpo a la Gallega’ is from is a large province located in the northwestern side of Spain. The best octopus in the world comes from ‘Galicia’. One of the main reasons why the octopus in this side of the world is so good it’s because of the temperature of the waters and the strength of the tide in this sea. The sea around Galicia and its fishing towns is often is often called ‘Costa da Morte’ (the coast of death) because of its high waves and violent tide.

In order to recreate this traditional dish from Spain all you need is a freshly unseasoned boiled or grilled octopus that should be sliced in pieces about half an inch thick or thinner (if you prefer it that way).

After you have cut the octopus proceed to put it on a plate, drizzle it with high quality Spanish olive oil, sprinkle sea salt on it and add a copious amount of ‘Pimentón de la Vera’ (Spanish Sweet Smoked Paprika from the region of ‘Cáceres’). Then sit down, relax, take a ‘chisguetazo’ from your winebota and enjoy!!!