Pulpo á Feira
Galician-Style Octopus
A classic Galician dish, Pulpo á Feira features incredibly tender octopus, simply dressed with olive oil, paprika, and coarse salt. Traditionally served at fairs, it's a celebration of fresh seafood and bold flavors.
🧂 Ingredients
- 1.5 kg Whole octopus(Fresh or previously frozen. If frozen, thaw completely before cooking.)
- 1 tbsp Coarse sea salt(For the boiling water)
- 1 leaf Bay leaf(Optional, for boiling water)
- 80 ml Extra virgin olive oil(Good quality is recommended)
- 2 tbsp Sweet or smoked paprika (Pimentón dulce or agridulce)(A mix of sweet and slightly spicy (agridulce) is common. Adjust to your preference.)
- to taste Coarse sea salt(For finishing)
- for serving Boiled potatoes(Traditionally served with 'cachelos' (boiled Galician potatoes), but any boiled potato will do. Ensure they are cooked until tender.)
👨🍳 Instructions
- 1
Prepare the octopus: If using a fresh octopus, clean it by removing the beak (located at the center of the tentacles) and the eyes. Rinse thoroughly under cold running water. If using frozen, ensure it's fully thawed.
⏱️ 5 minutes - 2
Boil the water: Fill a large pot with plenty of water (enough to fully submerge the octopus). Add 1 tablespoon of coarse sea salt and the bay leaf (if using). Bring the water to a rolling boil over high heat.
⏱️ 10 minutes - 3
Dip the octopus: Once the water is boiling vigorously, grasp the octopus firmly by the head. Dip the tentacles into the boiling water for about 5-10 seconds, then pull it out completely. Repeat this dipping process two more times. This helps the tentacles curl and prevents the skin from splitting.
⏱️ 30 seconds - 4
Cook the octopus: Submerge the entire octopus into the boiling water. Reduce the heat to maintain a gentle simmer (not a rolling boil). Cover the pot and cook for approximately 45-60 minutes, or until the octopus is tender when pierced with a fork or a skewer. The exact time will depend on the size and thickness of the octopus. Start checking for tenderness around the 45-minute mark.
⏱️ 45-60 minutes - 5
Rest and drain: Once tender, carefully remove the octopus from the pot using tongs or a spider strainer. Let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute.
⏱️ 5 minutes - 6
Cut the octopus: Using kitchen scissors, cut the tentacles into bite-sized pieces (about 1-2 cm thick). You can also cut the head into smaller pieces if desired.
⏱️ 5 minutes - 7
Assemble and serve: Arrange the cut octopus pieces on a traditional wooden platter or a serving plate. Drizzle generously with extra virgin olive oil. Sprinkle evenly with paprika (pimentón) and finish with a pinch of coarse sea salt to taste. Serve immediately alongside boiled potatoes.
⏱️ 2 minutes
💡 Pro Tips
- ✓For the most authentic experience, use a traditional copper pot if available, as it's believed to help tenderize the octopus.
- ✓To test for doneness, insert a thin skewer or a fork into the thickest part of a tentacle. It should go in easily with little resistance.
- ✓Serving on a wooden platter is traditional and enhances the rustic charm of the dish.
- ✓Don't overcook the octopus, as it can become rubbery. Start checking for tenderness early.
- ✓The quality of the olive oil and paprika significantly impacts the final flavor, so use the best you can find.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier kick, use 'pimentón picante' (hot paprika) or a blend of sweet and hot.
- Serve with 'cachelos', the traditional Galician boiled potatoes seasoned with paprika and salt.
- Some variations include a splash of white wine in the boiling water for added flavor.