Pulpo a la gallega is a traditional dish from the region of Galicia in northwest Spain. It features octopus that is boiled until tender, then sliced into rounds. The dish is typically served on a wooden platter, garnished with paprika, olive oil, and coarse sea salt, enhancing its flavor. This dish is often enjoyed as a tapa or appetizer and is commonly paired with potatoes. The preparation of pulpo a la gallega highlights the simplicity of Galician cuisine, focusing on fresh ingredients and bold flavors. It is a popular choice in many Spanish restaurants and is celebrated for its unique taste and presentation.