Pulpo a la Gallega
Pulpo a la Gallega is a traditional Galician dish featuring tender octopus, typically boiled and served on a wooden plate. It is seasoned with coarse salt, smoked paprika (pimentón), and a generous drizzle of olive oil, often accompanied by boiled potatoes.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats from the olive oil, while being very low in carbohydrates. A standard serving provides around 250-350 calories and is a good source of vitamin B12, selenium, and omega-3 fatty acids.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 25 g |
| Carbs | 5 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 600 mg |
| Potassium | 400 mg |
| Selenium | 70 µg |
| Vitamin B12 | 18 µg |
| Iron | 5 mg |
| Phosphorus | 300 mg |
| Zinc | 4 mg |
| Niacin (B3) | 3 mg |
| Copper | 1.5 mg |
Per 1 serving (200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a centerpiece of Galician festivals and tapas culture, often prepared by specialists called 'pulpeiras'. Nutritionally, the combination of lean protein from the octopus and heart-healthy monounsaturated fats from olive oil makes it a classic example of the Mediterranean diet.
