No dish is more Galician than octopus. This is pure, un-embellished octopus packed in olive oil. You can serve it very simply, just heated through, or really do it up. For full-fledged "pulpo a la gallega", serve warm octopus on a bed of sliced boiled potatoes, drizzle with more olive oil, and sprinkle everything with Spanish paprika. Get out the toothpicks and dig in.
Ingredients: Octopus, olive oil, and salt. IMPORTED