Pulpo a la Gallega

Discover the authentic flavors of Spanish (Galician) Octopus, known as Pulpo a la Gallega, at Restaurante La Venus in Marbella. This traditional octopus dish, originating from the coastal region of Galicia, highlights the simplicity and richness of fresh seafood prepared with sweet and hot Spanish peppers, olive oil, and sea salt. A must-try dish that will take you on a culinary journey to Spain’s north-western coast.

Ingredients for Spanish (Galician) Octopus – Pulpo a la Gallega

1 kilogram large octopus tentacles
Good quality Spanish sweet red pepper
Good quality Spanish hot pepper
Extra virgin olive oil
Sea salt flakes
Freshly ground black pepper

Instructions for Preparing Pulpo a la Gallega

Prepare the Octopus
- Freeze the fresh octopus to tenderize the meat. Thaw it in the refrigerator the night before cooking.
Cook the Octopus
- Fill a large saucepan with ¾ salted water and bring it to a boil.
- Add the octopus and cook for about 30 minutes until the tentacles are tender.
- Remove from the water and let it rest.
Slice the Tentacles
- Slice the octopus into 1 cm (½ inch) thick pieces. Slice slightly thicker for the thinner parts of the tentacles.
Season and Serve
- Place the sliced octopus on a wooden plate.
- Generously season with sweet and hot Spanish red peppers.
- Add sea salt flakes and freshly ground black pepper.
- Drizzle with high-quality extra virgin olive oil and finish with a touch of the hot cooking water.
- Serve the octopus with toothpicks for an authentic Galician experience.

Why Try Pulpo a la Gallega at Restaurante La Venus?

At Restaurante La Venus, we bring you the true flavors of Galicia with our Pulpo a la Gallega. This Spanish (Galician) Octopus dish is a perfect combination of simplicity and bold flavors, featuring tender octopus seasoned with Spanish peppers and served with our signature touch of Mediterranean elegance. Whether you're a seafood lover or looking to explore traditional Spanish cuisine, this dish will delight your palate.