Pulpo a la Gallega, also known as ‘Pulpo a Feira,’ is a celebrated Galician dish that showcases the simplicity and flavors of Spanish seafood cooking. This traditional dish is made with tender, boiled octopus seasoned with coarse sea salt, spicy Spanish paprika, and a drizzle of olive oil. The octopus is typically served on wooden plates, sliced into bite-sized pieces, highlighting its succulent texture.
Originating from the fairs and markets of Galicia, Pulpo a la Gallega is a popular tapas item and a staple at Spanish fiestas. Its preparation is an art form, balancing the octopus’ natural flavor with the paprika’s earthy heat and the olive oil’s richness. Often accompanied by boiled potatoes or bread, this dish is a delightful way to enjoy seafood, offering a taste of Galician tradition that is both rustic and profoundly satisfying.
AuthorJulia ForesekCategoryMain Course, Seafood, Seafood & Shellfish, SpanishDifficultyIntermediatePrepare the Octopus:
If your octopus isn't pre-cleaned, clean it by removing the beak and the ink sac and rinsing under cold water.
To tenderize the octopus, either freeze it for a few days or beat it gently. Freezing is preferred as it helps break down the tissues.
Cook the Octopus:
Bring a large pot of salted water to a boil. Add a couple of bay leaves if you like.
‘Scare’ the octopus by dipping it in the boiling water three times, holding it by the head and dipping the tentacles in the boiling water for about 5 seconds each time. This helps the octopus to tense up and then relax, which aids in tenderizing.
After the third dip, submerge the entire octopus in the pot, reduce heat to a low simmer, and cook for about 45-50 minutes until the octopus is tender. Cooking time may vary based on the size of the octopus.
Cook the Potatoes:
In a separate pot, boil the potato slices in salted water until they are tender, about 15-20 minutes. Drain.
Serve:
Once the octopus is cooked and cooled slightly, cut the tentacles into bite-sized pieces. Arrange the sliced potatoes on a plate, sprinkle with coarse sea salt, then place the octopus pieces on top.
Generously drizzle olive oil over the octopus and potatoes, and sprinkle with paprika before serving.
Ingredients
Directions
Prepare the Octopus:
If your octopus isn't pre-cleaned, clean it by removing the beak and the ink sac and rinsing under cold water.
To tenderize the octopus, either freeze it for a few days or beat it gently. Freezing is preferred as it helps break down the tissues.
Cook the Octopus:
Bring a large pot of salted water to a boil. Add a couple of bay leaves if you like.
‘Scare’ the octopus by dipping it in the boiling water three times, holding it by the head and dipping the tentacles in the boiling water for about 5 seconds each time. This helps the octopus to tense up and then relax, which aids in tenderizing.
After the third dip, submerge the entire octopus in the pot, reduce heat to a low simmer, and cook for about 45-50 minutes until the octopus is tender. Cooking time may vary based on the size of the octopus.
Cook the Potatoes:
In a separate pot, boil the potato slices in salted water until they are tender, about 15-20 minutes. Drain.
Serve:
Once the octopus is cooked and cooled slightly, cut the tentacles into bite-sized pieces. Arrange the sliced potatoes on a plate, sprinkle with coarse sea salt, then place the octopus pieces on top.
Generously drizzle olive oil over the octopus and potatoes, and sprinkle with paprika before serving.
Notes
Perfect Wine Pairing:
- Albariño: A crisp, aromatic Albariño from the Rías Baixas region is perfect for this dish. Its minerality and acidity complement the seafood perfectly.
