Pulpo a la gallega

Polbo á feira (a.k.a. pulpo a la gallega) is a traditional Galician dish made by cooking octopus, potatoes, and sweet paprika powder in copper cauldrons. The cauldrons impart a unique flavor to the dish, and it is said that it is impossible to obtain that kind of flavor with any other material.

In the Sanabria region, it is traditionally served with garlic, while elsewhere, pulpo a la gallega is presented on a wooden board, drizzled with lots of olive oil and sprinkled with coarse salt. It is recommended to pair the dish with a glass of red wine on the side.

The dish is also known as pulpo á feira (fair-style octopus), since it is very popular during festivities and celebrations, when the owners of pulpeiras (stands specialized for octopus) prepare the dish throughout the day.