Pulpo á Feira
Pulpo á Feira (POOL-po ah fay-EE-rah)
Galician-Style Octopus
Tender octopus slices arranged on a wooden board, drizzled with good olive oil, dusted with smoky pimentón, and scattered with coarse salt. A Galician masterpiece of simplicity.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden board (tábua)
Garnishes: pimentón, coarse salt
Accompaniments: boiled potatoes, Galician bread
Instructions
-
1
Freeze octopus for at least 24 hours to tenderize, then thaw completely.
-
2
Bring a large pot of unsalted water to a rolling boil. Dip the octopus in and out three times (this curls the tentacles), then submerge fully.
-
3
Simmer gently for 45-55 minutes until tender when pierced with a knife.
-
4
Remove from water, let rest 5 minutes, then cut tentacles into 1cm rounds using scissors.
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5
Arrange slices on a wooden board. Drizzle generously with olive oil, dust with pimentón, and finish with coarse salt.
Did You Know?
Traditionally, pulpeiras (octopus cooks) at Galician fairs use only copper pots, believing the metal gives the octopus its characteristic reddish hue.
Chef's Notes
Equipment Tips
- large pot
- wooden board (tábua)
- scissors
Garnishing
pimentón, coarse salt
Accompaniments
boiled potatoes, Galician bread
The Story Behind Pulpo á Feira
Pulpo á feira originated in the cattle fairs of inland Galicia, where pulpeiras would set up copper cauldrons to feed traders. Despite Galicia being coastal, the dish became famous through these inland markets. It is now the emblematic dish of Galician cuisine.
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