Spanish · appetizer
Pulpo a la Gallega
Pulpo a la Gallega reads umami 5.7, marine & briny 5.1 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Spanish appetizer, about 1 hr 5 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.7 / 10
- Sweet & Fruity — 2.9 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 3.8 / 10
- Rich & Fat — 5.2 / 10
- Aromatic & Spice — 2.4 / 10
The measured notes (of 18)
Umami 5.7 · Marine & Briny 5.1 · Salinity 4.9 · Richness 4.8 · Smoke 3.2 · Sweetness 2.3 · Herbaceous 2.3 · Earthy 1.8 · Bitterness 1.8 · Fruity 1.8 · Nutty 1.3 · Warm Spice 0.9 · Citrus 0.6 · Floral 0.6 · Sourness 0.6
What's in it (5)
- 1 whole octopus (about 2 lbs), cleaned
- 1 lb waxy potatoes
- 1 tsp sweet smoked paprika (pimentón de la Vera)
- 4 tbsp extra-virgin olive oil
- 1 tbsp coarse sea salt
Time & effort: about 1 hr 5 min (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 75.6 kcal, 9.9 g protein, 1 g fat, 6.1 g carbs
Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Tenderize octopus by freezing and thawing it, then simmer in plain boiling water for 40-50 minutes until a skewer meets little resistance.
- Boil potatoes in the same water, slice both onto a wooden board, and dress generously with olive oil, paprika, and coarse salt.
- Serve on the traditional wooden plate.
Dishes with a similar flavor shape
- New England Clam Chowder — American
- Gorgeous But Simple Sushi Cake — Japanese
- Manhattan-Style Tomato Clam Chowder — American
- Southern Gumbo — Southern
- Banh Xeo (Sizzling Crepe) — Vietnamese
Keep reading: what umami, marine & briny, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.