Island Creek Octopus à la Gallega

Pulpo a la gallega is one of Galicia’s best-known octopus preparations: tender octopus dressed with olive oil, paprika, and salt, traditionally served over sliced boiled potatoes.

Island Creek takes that familiar Galician combination and puts it into a tin. The octopus is meaty and tender, with paprika adding a warm, earthy note against the olive oil. It’s a simple preparation, but one that makes sense for octopus—the seasoning adds plenty of flavor without burying the seafood.

Warm this one slightly and serve it over boiled potatoes, spooning the paprika-stained oil from the tin over everything.