Pulpo a la gallega

Pulpo a la gallega is a traditional Galician dish of boiled octopus seasoned with olive oil, coarse salt, and sweet or hot paprika, typically served on a wooden board over sliced potatoes. It is a staple of Spanish tapas culture and a centrepiece of Galician festivals, usually eaten warm in modest portions. Per 100 g, it provides 140 kcal, 18 g of protein, 6 g of fat, and 4 g of carbohydrates, with no recorded fibre or sugars. Notable minerals include sodium at 580 mg and potassium at 310 mg per 100 g, alongside 50 mg of calcium. It also supplies 2.5 mcg of vitamin B12 and 30 mcg of vitamin A per 100 g. No glycemic index data is available. Compatible with pescatarian, gluten-free, dairy-free, Mediterranean, paleo, and keto dietary patterns.

Diets

Macros · per 100 g