Pulpo a la Gallega – Spanish Octopus Tapas A Galician coastal treasure – tender octopus slices dressed with smoked paprika, olive oil, and sea salt. Traditionally served over potatoes, this dish is all about simplicity and bold flavors. Ingredients (Serves 2): • 1 small octopus (approx. 1kg), cleaned • 2 medium potatoes, boiled and sliced • 1 tsp smoked paprika • 2 tbsp extra virgin olive oil • Coarse sea salt Instructions: 1. Boil the octopus until tender (approx. 45–60 mins). Let rest and slice. 2. Layer potato slices on a plate, top with octopus slices. 3. Drizzle olive oil, sprinkle paprika and sea salt. Serve warm. Spanish Tip: For authentic taste, boil the octopus three times by dipping it in and out of hot water before cooking fully – it keeps the skin intact.