The OCTOPUS A LA GALLEGA, typical of Galicia, the region from which it takes its name, is also called polbo á feira (in Galicia they speak Galician, so they call it polbo and not pulpo) because it is prepared for festive days, such as the feria period itself.
The feria (in Spanish feria) is a period of about 5 days in which the whole town stops to celebrate and corresponds to the Italian-style fair. It is simple to prepare, but requires a few precautions so that the octopus remains tender.
The result is a flavorful and slightly smoky dish, with paprika adding a vivid color and a characteristic aroma.
Octopus a la Gallega is usually served with boiled potatoes, known as “cachelos”, which are often placed under or next to the octopus to absorb the flavors of the oil and paprika.
This dish is often served as a tapa in bars and restaurants of Galicia, but it is loved throughout Spain.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients
- 2.2 lbs octopus
- 4 potatoes
- 2 leaves bay leaves
- 1 glass (about 3/4 cup) white wine vinegar
- 2 tsp sweet paprika
- to taste parsley
- to taste extra virgin olive oil
- to taste salt
- 1 hot chili pepper (optional)
Tools
- 2 Pots
- 1 Cutting board
Steps
The preparation of the OCTOPUS A LA GALLEGA is simple and within everyone’s reach.
If the octopus is fresh, have your fishmonger clean it; at most you will need to remove the beak in the center of the tentacles (squeeze it and it will come out) and the eyes with a small knife.
In a large pot, bring water to a boil with one glass of vinegar and two bay leaves, without salting.
When it reaches a boil, hold the octopus by the head and dip the tips of the tentacles into the water a couple of times; this will make them curl.
Immerse the octopus in the water and cook it for 45 minutes.
When cooking is finished, turn off the heat and let it cool in the water without removing it; this will keep it tender.
Once cooled, remove it from the pot and cut it into pieces.
While the seafood cooks, slice the potatoes and boil them in a pot.
Once cooked, let them cool and arrange them on the bottom of the serving plate. Place the pieces of octopus on top and dress with oil, parsley, salt, sweet paprika and chili pepper, if you like.
