Galician-Style Octopus (Polbo á Feira)
Tender slices of perfectly cooked octopus, drizzled with extra virgin olive oil, coarse salt, and smoky Spanish paprika.
65 min
Medium
Española (Gallega)
4 servings
The story behind
The first time I saw this dish being prepared was at a traditional festival in Northern Spain. I was mesmerized watching how they 'scared' the octopus by dipping it in and out of boiling water to keep the skin intact. I remember the rising steam and that unmistakable scent of sea and paprika. For me, Pulpo a la Gallega is all about sharing; it's eaten with wooden toothpicks directly from the center of the table, and it's the perfect excuse for a long Sunday lunch. I recommend serving it with 'cachelos' (boiled potatoes) and a chilled glass of Albariño white wine. It’s a bite that takes you straight to the heart of a Galician tavern.
Instructions
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1Bring a large pot of water to a boil. 'Scare' the octopus by holding it by the head and dipping it into the boiling water 3 times in a row.
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2Let it cook over medium heat for about 30-40 minutes, depending on the size, until it is tender but still has a slight bite.
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3Turn off the heat and let it rest in the cooking water for another 10 minutes. If using potatoes, you can boil them in that same water now.
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4Remove the octopus and use scissors to cut it into slices. Tradition says this should be done directly onto the wooden plate.
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5Season generously: first with the coarse salt, then the paprika, and finally a good drizzle of olive oil. Serve while still warm!
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