When you see a dish that is cooked “a la Gallega,” that means it is from Galicia and normally involves octopus. The technique is easy: Boil octopus and serve with olive oil and pimenton (Spanish smoked paprika). Here, Master Chef Jose Andr??s substitutes mussels to please the American palate. The mussels can be kept in the marinade, refrigerated, for 2 to 3 days.