Pulpo a la Gallega – Traditional Asturian White Bean Stew with Chorizo and Morcilla

 

Pulpo a la Gallega, also known as Galician-style octopus stew, is one of Spain’s most beloved regional dishes. Originating from the northern region of Asturias and Galicia, this hearty meal combines the tender texture of octopus with creamy white beans (fabes), spicy chorizo, and flavorful morcilla (Spanish blood sausage). It’s a dish that perfectly represents Spanish comfort food—rich, smoky, and deeply satisfying.

This recipe blends the flavors of the sea and the countryside, offering a beautiful harmony between seafood and traditional Asturian ingredients. Let’s explore how to make this rustic delicacy at home.

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Ingredients

For 4 servings:

• 1 kg (2.2 lb) fresh octopus

• 300 g (10 oz) large white beans (fabes or butter beans)

• 100 g (3.5 oz) chorizo sausage, sliced

• 100 g (3.5 oz) morcilla (Spanish blood sausage), sliced

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 bay leaf

• 1 tomato, peeled and chopped

• 1 teaspoon sweet paprika (pimentón dulce)

• 1 teaspoon smoked paprika (pimentón ahumado)

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• Water or fish stock, as needed

• Optional: a drizzle of extra virgin olive oil and a sprinkle of paprika for garnish

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Preparation Steps

1. Prepare the White Beans

1. Soak the beans overnight in plenty of cold water.

2. The next day, drain and rinse them well.

3. Place the beans in a large pot, cover with water, and add a bay leaf.

4. Simmer gently for about 45–60 minutes, or until tender. Do not add salt until the end to prevent the beans from hardening.

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2. Cook the Octopus

1. In a separate large pot, bring water to a boil.

2. Submerge the octopus three times in the boiling water (this helps the skin stay intact), then fully immerse it.

3. Simmer for 40–50 minutes until tender.

4. Once cooked, remove and let it cool slightly before slicing into bite-sized pieces.

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3. Prepare the Stew Base

1. Heat olive oil in a large pan over medium heat.

2. Sauté onion and garlic until translucent.

3. Add chopped tomato, paprika, salt, and pepper. Stir well to combine.

4. Add sliced chorizo and morcilla, letting them release their fat and flavor into the sauce.

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4. Combine Everything

1. Add the cooked beans (with a bit of their cooking liquid) into the pan.

2. Stir in the sliced octopus.

3. Pour in some fish stock or water to cover the ingredients.

4. Simmer gently for 15–20 minutes, allowing all the flavors to meld together.

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5. Serve and Enjoy

Serve hot in clay bowls, drizzle with extra virgin olive oil, and sprinkle a little paprika on top. Pair it with a glass of Asturian cider or Spanish red wine for an authentic experience.

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Tips for Perfect Pulpo a la Gallega

• If you can’t find fabes, use butter beans or cannellini beans.

• To tenderize octopus naturally, freeze it for 24 hours before cooking.

• Use Spanish smoked paprika (pimentón de la Vera) for an authentic smoky flavor.

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Nutritional Benefits

This dish is not only flavorful but also nutritious. Octopus provides lean protein and minerals such as iron and zinc, while beans add fiber and plant-based protein. The olive oil and paprika offer heart-healthy fats and antioxidants, making this a wholesome Mediterranean meal.

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Conclusion

Pulpo a la Gallega – Asturian White Bean Stew with Chorizo and Morcilla is a celebration of Spain’s culinary diversity. It brings together land and sea in one comforting, soul-warming dish. Perfect for cozy evenings or festive gatherings, this recipe showcases how simple ingredients can create deep, rich flavors rooted in tradition.

Enjoy your homemade taste of northern Spain — hearty, rustic, and unforgettable.

 

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