Pulpitos a la Gallega
Argentinian-style Octopus with Olive Oil and Paprika
Yes, keto as served. About 4g net carbs per serving, lower than 6 in 10 Argentinian dishes.
What it is
Tender cooked octopus slices, typically seasoned simply with high-quality olive oil, smoked paprika (pimentón), and a touch of salt. While Galician in origin, it's a very popular and authentic appetizer in Argentinian seafood restaurants.
Key ingredients
Octopus, olive oil, smoked paprika, salt.
Optional tweaks
Ensure no potatoes are served alongside, as they often are in the Spanish version.
Watch out for
The dish itself is inherently low carb. The primary risk is often a side of boiled potatoes, which should be explicitly omitted.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Argentinian menuAll 282 Argentinian dishes ›
