How to Make Galician Style Octopus (Pulpo a Feira)

Ever wondered how to bring the authentic flavors of Spain to your own kitchen? Pulpo a Feira, or Galician Style Octopus, is a traditional Spanish dish that is both simple and delicious. In this article we will walk you through the steps to show you how to make the Galician Style Octopus, perfect for impressing guests or enjoying a quiet evening at home.

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History of the “Octopus a Feira”

Pulpo a Feira, often referred to in Galicia as Pulpo a la Gallega, has deep roots embedded in the Spanish culinary tradition, it was Originated from the northwestern region of Spain, and this dish has been a staple of Galician cuisine for centuries.

Historically, it was a celebratory meal at fairs and festivals, where villagers gathered to savor the tender octopus seasoned with paprika, olive oil, and coarse sea salt.

Today, Pulpo a Feira remains a beloved dish, served in tapas bars and restaurants across Spain, and continues to be a proud emblem of Galicia’s rich gastronomic heritage.

Ingredients for 4 People

To prepare Pulpo a Feira for four people, you will need the following ingredients:

• 1 whole octopus (approximately 1.5 kg)
• 2 bay leaves
• 2 large potatoes (about 400 grams)
• 150 ml extra virgin olive oil
• 1 tablespoon sweet paprika (around 10 grams)
• 1 teaspoon hot paprika (around 5 grams) – optional
• Coarse sea salt to taste
• 4 cloves garlic (optional)

Step By Step Making Galician Style Octopus “Pulpo a Feira”

Step 1: Preparing the Octopus

1. Cleaning the Octopus: Start by thoroughly rinsing the octopus under cold running water to remove any sand and impurities. If not already cleaned, ensure to remove the beak and innards.

1. Tenderizing the Octopus: Some cooks prefer to tenderize the octopus by freezing it overnight and then fully thawing it, or by gently beating it with a meat mallet. This step helps ensure it cooks evenly and becomes tender.

Step 2: Cooking the Octopus

1. Boiling Water: Fill a large pot with water and add the bay leaves. Bring the water to a vigorous boil.

2. Dipping the Octopus: To help the octopus curl aesthetically, dip the whole octopus into the boiling water three times, submerging for a couple of seconds each time, before fully immersing it for cooking.

3. Cooking the Octopus: Lower the heat to a simmer and cook the octopus for about 45-50 minutes or until tender. You can check the tenderness by inserting a fork into the thickest part of the tentacles; it should go in easily.

Step 3: Cooking the Potatoes

1. Preparing Potatoes: While the octopus is cooking, peel and slice the potatoes into thick rounds.

2. Boiling Potatoes: In a separate pot, boil the potato slices in salted water until they are tender but still hold their shape, approximately 15-20 minutes. Drain and set aside.

Step 4: Assembling the Dish

1. Slicing the Octopus: Once the octopus is cooked and tender, remove it from the pot and let it cool slightly. Slice the tentacles into bite-sized pieces.

2. Layering Potatoes: Arrange the boiled potato slices on a serving platter as a base layer.

3. Adding Octopus: Place the sliced octopus pieces on top of the potato layer.

Step 5: Seasoning and Serving

1. Seasoning: Drizzle the extra virgin olive oil generously over the octopus and potatoes. Sprinkle with coarse sea salt and both sweet and hot paprika. If using garlic, finely mince the cloves and sprinkle them over the dish.

2. Serving: Serve the Pulpo a Feira immediately while warm, accompanied by crusty bread and a glass of Albariño wine, if desired.

Common Mistakes to Avoid Making Octopus Pulpo a Feira

1. Overcooking the Octopus: One of the most frequent errors is overcooking the octopus, which can result in a tough and chewy texture. Ensure you simmer rather than boil and regularly check for tenderness with a fork.

2. Not Preparing the Octopus Properly: Skipping the initial blanching step can often lead to less aesthetically pleasing results. Dipping the octopus in boiling water three times helps to set the curl of the tentacles.

3. Inadequate Seasoning: Proper seasoning is crucial for the authentic taste of Pulpo a Feira. Don’t be shy with the extra virgin olive oil and paprika, as these are key to achieving the rich, robust flavor of the dish.

4. Undercooking the Potatoes: Ensuring the potatoes are fully cooked but still firm is important for the textural contrast in the dish. Undercooked potatoes can be hard and unappetizing.

5. Cutting the Octopus Before Cooking: Slice the octopus only after it has been cooked to maintain its tenderness and structure. Cutting it beforehand can often lead to pieces that are too small and less tender.

6. Serving Cold: Pulpo a Feira is best enjoyed warm. Serving it cold can significantly diminish the flavors and overall experience of the dish.

Storage

To preserve the quality and freshness of Pulpo a Feira, proper storage is essential. Once cooked, the octopus should be allowed to cool to room temperature before being transferred to an airtight container. It can be refrigerated for up to 2-3 days.

When ready to serve again, gently reheat the octopus in a pan with a small amount of olive oil to restore its texture and flavor. 

Avoid using the microwave, as it can result in uneven heating and potentially toughen the octopus. If you have any leftover seasoned potatoes, store them separately to maintain their texture. Additionally, if you plan to keep the dish for a longer period, consider freezing the cooked octopus. Ensure it is well-sealed in a freezer-safe container and use within one month for best results.

Tips and Suggestions

1. Selecting Fresh Octopus: For the best results, always choose fresh octopus from a reputable source. The flesh should be firm and the color should be a vibrant, even hue. If fresh octopus is unavailable, opt for high-quality frozen octopus, which can be just as delicious when cooked properly.

2. Tenderizing the Octopus: To ensure tender octopus, gently pound the tentacles with a meat mallet or use the traditional method of freezing it overnight. Both techniques help break down the connective tissues, resulting in a more tender texture.

3. Balancing Flavors: Achieving the perfect balance of flavors is crucial in Pulpo a Feira. Taste and adjust the seasoning as needed, particularly the salt and paprika. Don’t be afraid to experiment with different types of paprika, such as sweet or smoky varieties, to find the combination that best suits your palate.

4. Cooking Time: Keep a close eye on the octopus during cooking. It’s essential to cook it just until tender – overcooking can lead to a rubbery texture. The general guideline is to simmer for 40-45 minutes, but this can vary depending on the size and thickness of the octopus.

5. Serving Suggestions: For an authentic experience, serve Pulpo a Feira with a sprinkle of coarse sea salt and a drizzle of good-quality extra virgin olive oil. Accompany the dish with crusty bread to soak up the flavorful oils and a glass of Galician Albariño wine, which pairs beautifully with the octopus.

6. Presentation Matters: Traditionally, Pulpo a Feira is served on a wooden plate, which not only adds a rustic touch but also helps to absorb excess moisture. If you don’t have a wooden plate, any shallow serving dish will suffice, but consider placing a cloth napkin underneath to catch any drips.