How to make Galician octopus


The Galician octopus or "polbo á feira", as it is known there, is one of the most famous and tasty delicacies of Galicia and, by extension, of Spanish cuisine. We can taste it in any bar, tavern, restaurant, or also in the "pulpeiras"that in the Galician streets we can find in the holidays or during the fairs which is usually done periodically (hence the name "á feira"). But this dish can also be prepared at home, more economically, just by buying a good octopus in the fish market or supermarket, a few potatoes Y fat salt, peppers Y olive oil to dress it up. So if Galicia catches you away, it is not enough excuse not to eat this delicious dish. we explain to you, how to make Galician octopus.

Low difficulty Ingredients:
  • 1 octopus of 2 kg
  • 1 onion (optional)
  • ½ kg of potatoes
  • Water
  • Coarse salt
  • Sweet and / or spicy paprika (to taste)
  • Olive oil
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Before preparing Galician octopus, it is very important soften it before cooking it; when it is fresh, it is usually done by hitting it or by mashing it, but luckily if we freeze The result is practically the same. So, to make the octopus meat more tender, we must freeze it if we bought it fresh or buy it directly frozen.


We take the octopus a day before the freezer and put it in the fridge so that it defrost. We will have to put it in a casserole or a large bowl because it will release a lot of liquid.


When we go to Galician octopus, we will pass it under the tap with cold water to remove possible impurities. Also, you need to know how to clean an octopus to remove any dirt, especially before freezing it.


We put a very large casserole on the fire with water and a whole peeled onion (it is not mandatory to put it, it can also be done without it); It is important not to add salt because the octopus to feira It was at the end, in the presentation.


When it breaks to boil we add the octopus, we take it by the head and “we scare him”, That is, we will put in and remove the octopus 3‐4 times from the pan to make the octopus stiff and the skin does not fall out during cooking.


Cook the octopus for about 45-50 minutes over medium heat, but this will vary depending on the size. Must prick it From time to time to see how hard it is.


While the octopus is cooking, we peel, wash and we chop the potatoes in half, and we reserve them on a plate.


When we finish cooking the octopus we leave it rest a few minutes and then drain it and take it to a source.


In the same water where we boiled the octopus, we put the potatoes and cook them for 15 minutes.


We cut the octopus with kitchen scissors; the legs in pieces of approximately 1 cm thick and the head in small pieces, since this is how the Galician octopus is served authentically.


We serve on a wooden plate - or on any other plate if we don't have a wooden one - with a potato base.


We will dress Octopus and potatoes with fat salt, sprinkle with paprika (spicy or sweet, as desired) and sprinkle with plenty of oil to have our Galician octopus ready. Enjoy your meal!

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