Spanish Pulpo a la Gallega – Galician Octopus A signature seafood dish from Galicia, Spain — tender boiled octopus sliced and served over potatoes, seasoned simply with olive oil, paprika, and sea salt. Ingredients (Serves 2): * 1 pre-cooked octopus tentacle (or 1 small whole octopus) * 2 medium potatoes * Extra virgin olive oil * Smoked paprika (pimentón) * Coarse sea salt Instructions: 1. Boil potatoes with skin until tender. Peel and slice into rounds. 2. If using raw octopus, boil until tender (~45–60 mins). If pre-cooked, briefly reheat in hot water. 3. Slice octopus into bite-sized pieces. 4. Layer potatoes on a plate, top with octopus. Drizzle with olive oil, sprinkle paprika and sea salt. Spanish Tip: Use high-quality Spanish olive oil and smoked pimentón for authenticity.