Pulpo a la Gallega

Pulpo a la Gallega (Galician-style octopus) is the signature dish of Galicia in northwest Spain, where the Atlantic waters yield particularly tender octopus that is traditionally boiled and served on wooden boards sliced into coins, dressed with smoked paprika, sea salt, and olive oil. The dish has spread from Galicia's festivals to become beloved throughout Spain. The pilgrimage town of Melide on the Camino de Santiago road is considered the octopus capital of Galicia.