Introduction

Pulpo a Feira is a traditional dish hailing from the Galicia region of Spain. This Galician-style octopus recipe is cherished for its simplicity and robust flavors. Typically served at festivals and gatherings, Pulpo a Feira showcases tender octopus, a sprinkle of Spanish paprika, and a generous drizzle of extra virgin olive oil.

Ingredients

Below are the ingredients you’ll need to prepare Pulpo a Feira:

• 1 whole octopus, cleaned (around 3-4 pounds)
• 1 onion, peeled and halved
• 2 bay leaves
• Coarse salt for seasoning
• Spanish paprika (pimentón), for sprinkling
• Extra virgin olive oil, for drizzling

Directions

1. Fill a large pot with water, adding the onion halves, bay leaves, and a good pinch of salt. Bring to a boil.
2. Gently dip the octopus into the boiling water three times, holding it by the head, which helps to curl the tentacles.
3. After the third dip, submerge the octopus in the boiling water and simmer for about 45-60 minutes or until tender. Check for doneness by piercing with a knife – it should slide in easily.
4. Remove the octopus from the water and let it cool slightly. Then, cut it into bite-sized pieces.
5. Place the octopus pieces on a wooden plate, sprinkle with Spanish paprika, and drizzle generously with extra virgin olive oil.
6. Serve your Pulpo a Feira warm, accompanied by crusty bread and a glass of Albariño wine.