Galician Pulpo a Feira with Sea Salt and Paprika
Delight in the rich flavors of Galicia, Spain with this classic dish where tender octopus is simply dressed with a sprinkle of sea salt, paprika, and a drizzle of olive oil.
Preparation
Get these tasks done before you start cooking.
Preparing the Octopus
- 1
Rinse Octopus
Rinse the octopus under cold running water.
- 2
Boil Water
Bring a large pot of water to a boil with the bay leaf and onion.
- 3
Add Octopus
Once boiling, add the octopus, ensuring it is fully submerged.
Beginning the Cooking Process
- 1
Cook Octopus
Cook the octopus until tender, about 40-50 minutes.
Tip: Do not overcook the octopus, or it will become tough. Pro Tip: To enhance tenderness, dip the octopus in boiling water three times before the full submersion.
- 2
Cool Slightly
Remove the octopus and allow it to cool slightly.
- 3
Slice Octopus
Slice into bite-sized pieces, approximately 1/2 inch thick.
How to Make Galician Pulpo a Feira with Sea Salt and Paprika
Total time: 1 h 47 min · Yields 4 servings
- 1
Boil
Ensure the octopus is submerged and cook until tender.
- 2
Dress
Combine with sea salt, paprika, and a splash of olive oil.
- 3
Serve
Carefully arrange the octopus on a serving dish and drizzle with the dressing.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Leftover octopus can be stored in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
Yes, you can cook the octopus a day ahead and store it in the cooking liquid. Dress it just before serving.
What can I use instead of fresh octopus?
You can use frozen octopus; make sure to thaw it thoroughly before cooking.
What kind of paprika is best for this dish?
Use sweet or smoked Spanish paprika (pimentón) for an authentic flavor.
Can I grill the octopus instead?
Yes, you can lightly grill boiled octopus for added flavor and texture before dressing it.
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