Pulpo a la gallega is a Galician Spanish dish whose main seafood is octopus.
The octopus is traditionally boiled, cut into pieces, and seasoned with olive oil, paprika, and salt. It is commonly served warm on a wooden plate, and the dish is also known as pulpo á feira, meaning “fair-style octopus.”
Although often offered in tapas settings, the dish is especially connected with Galician fairs and festivals. Its preparation depends on tenderizing the octopus through cooking and then slicing it into bite-sized pieces.
Pulpo a la gallega is sometimes mistranslated as Galician-style squid because both animals are cephalopods. The Spanish word pulpo specifically means octopus, while calamar means squid.