PULPO A FEIRA: TRADITIONAL SPANISH GALICIAN STYLE OCTOPUS easy to make and flavourful

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper provides heat and color at a lower cost.

sea salt

🥗Healthier: Himalayan salt

💰Cheaper: table salt

Table salt is more commonly available and less expensive.

bay leaves

💰Cheaper: dried thyme

Dried thyme can provide a similar aromatic quality.

Welcome to the video introduction about making pulpo a feira, a traditional Spanish dish.

Mention the differences between modern and traditional preparation methods for octopus.

Explain that traditionally, octopus was softened by hitting it against rocks, but now it's frozen.

Describe the traditional cooking method using copper pots called pulpera.

State that octopus can be served cubed or sliced, depending on whether it's for tapas or home serving.

Show the ingredients needed: a whole octopus, potatoes, bay leaves, garlic, onion, salt, and pepper.

Boil water in a pot and prepare to add ingredients except for the potatoes.

Add bay leaves, garlic, onion, salt, and pepper to the boiling water for aroma and to neutralize the octopus smell.

Attach a hook to the octopus and gradually immerse it in the hot water to prevent the skin from disintegrating.

Immerse the octopus for about 5 seconds, then lift it out and let it sit for 10 seconds; repeat this process.

Let the octopus cook for 30 minutes, setting a timer for 15 minutes before adding the potatoes.

After 15 minutes, add the potatoes to the pot with the octopus and continue cooking for another 15 minutes.

Check for foam on the surface during cooking and remove it if necessary, though none was present in this case.

After 30 minutes, check the octopus and potatoes with a toothpick to see if they're tender; if still tough, add another 5 minutes to the cooking time.

After 45 minutes, remove the potatoes, peel them, and slice them.

Plate the sliced potatoes on a wooden plate, as traditionally served.

Use scissors to cut the octopus into pieces after plating.

Finish the dish with a drizzle of olive oil, a sprinkle of salt, and sweet Spanish paprika before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens