Description
The Traditional Galician Octopus, or Pulpo á Feira, is a celebrated dish hailing from the heart of Galicia, Spain. This dish is all about simplicity and flavor, focusing on the natural taste of the sea that the octopus provides. Drizzled with quality Spanish olive oil and sprinkled with sweet paprika, each bite offers a burst of robust flavors that transport you straight to the bustling seafood markets of Galicia.
Pulpo á Feira is not just a meal; it’s a cultural symbol in Galicia. Traditionally served during festivals and gatherings, it fosters a sense of community and celebration. With this recipe, you can bring the festivity and heritage of Galician cuisine into your own kitchen, creating a dish that’s both delightful to the palate and rich in tradition.
Ingredients
1 1/2 pounds frozen octopus
4 large potatoes
1/4 cup Spanish extra-virgin olive oil, for drizzling
Salt, to taste
1 dash sweet Spanish paprika
Instructions
Gather the ingredients.
Boil a large pot of water over high heat. Place the frozen octopus directly in the boiling water. Cook until tender, about 1 hour.
Remove the octopus from the water and let cool. Refrigerate for at least 1 hour.
Cut the chilled octopus into bite-sized chunks, slicing the legs in 1/2-inch rounds and the head into thin strips.
Clean the potatoes with a vegetable brush. Boil in a medium pot until fork-tender, about 25 minutes.
Drain, rinse under cold water, and let cool. Peel and slice into 1/3-inch rounds.
Arrange the potato slices on a platter, top with octopus. Drizzle with olive oil and season with salt and paprika.
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
Nutrition
- Calories: 350 kcal