Galician Style Octopus (Pulpo a la Gallega)
Slices of cooked octopus served on a wooden plate, dusted with paprika and drizzled with olive oil. It is accompanied by pieces of rustic bread skewered with toothpicks.
The tapas dictionary
- Pulpo a la gallega
- Boiled octopus, sliced and seasoned with olive oil, coarse salt, and paprika. A traditional dish from Galicia.
- Pimentón
- Pimentón is a Spanish spice made from dried, ground red peppers. It can be sweet, bittersweet, or hot, and is often smoked. It is used to add colour and flavour to stews, cured meats, and other dishes. Its origin is mainly associated with the region of Extremadura.