Experience Galician Cooking: Pulpo a la Gallega on the Camino
For many Camino travelers, the idea of eating octopus may initially seem daunting. However, this quintessential Galician dish, Pulpo a la Gallega (or Polbo á Feira in Galician), is a culinary experience that is not to be missed. Simply prepared yet remarkably flavorful, it melts in the mouth and exemplifies the elegance of simplicity. Found in tapas bars, cozy cafés, and fine restaurants across the region, it beckons even the hesitant to take a bite—and savor an unforgettable taste of Galicia.
The common octopus (Octopus vulgaris) thrives in the cold, nutrient-rich waters of Galicia, making it a cornerstone of the region’s cuisine. It’s no surprise that octopus has become synonymous with Galician gastronomy. What sets Pulpo a la Gallega apart is its traditional preparation method, honed over centuries. The octopus is first tenderized—sometimes by freezing or even beating it to ensure a soft texture—before being boiled in a copper pot. This step is crucial, as it locks in flavor and achieves a succulent, almost buttery consistency.
Once cooked to perfection, the octopus is sliced into medallions and placed atop thinly sliced boiled potatoes, which absorb the juices and enhance the dish’s richness. It is then garnished generously with a drizzle of extra virgin olive oil, a dusting of smoky paprika (sweet or spicy, depending on preference), and a sprinkle of coarse sea salt. Served on a round wooden platter, the dish is as visually inviting as it is delicious.
Pulpo a la Gallega isn’t just a dish—it’s a communal experience. Traditionally eaten with wooden cocktail sticks, it’s perfect for sharing with friends or fellow pilgrims. Pair it with a glass of Albariño or Ribeiro, two crisp Galician white wines, or a cold local beer to enhance the flavors.
As you journey along the Camino in Galicia, you’ll encounter this iconic dish under various names—pulpo a la feira, polbo á feira, or pulpo a la gallega. It’s a staple on menus everywhere, from bustling markets to refined dining establishments. Don’t hesitate to dive in. Each bite offers not only a taste of Galicia’s culinary heritage but also a celebration of its maritime bounty. And when you finish your plate? Order another—Pulpo a la Gallega has a way of turning first-timers into devoted fans.
Want to walk the Camino and explore amazing food and wine at the same time? Check out our Gourmet Camino La Rioja Tour.
