Commonly known as Polbo a Feira or Pulpo a la Gallega (Spanish), Galicia’s signature dish is as hearty and delightful as the region itself. Therefore, if you have the chance to visit this picturesque green corner of Spain, which is widely known for its amazing seafood, you should certainly try the delicious paprika-flavored Galician octopus, be it in a tapas bar, a fancy restaurant, or a traditional pulperia (octopus restaurant), where they still serve it on rough wooden plates.
The origin of Pulpo a la Gallega dates back some 125 years, when during the cattle fairs, muleteers used to bring their own octopus and cook it with olive oil and lots of paprika. That’s how the Galician octopus became a typical fair dish, hence the name Pulpo a la Feria (Polbo á Feira).
For an extraordinary experience, don’t miss the Octopus Festival held each August in O Carballiño, Ourense.