Galician Octopus

Spain

Also known as Pulpo a la Gallega, Polbo á Feira

About Galician Octopus

Galician Octopus, called pulpo a la gallega in Spanish and polbo á feira in Galician, is one of Spain's most famous tapas. Tender boiled octopus is cut into slices with scissors and sprinkled with coarse salt, smoky paprika and good olive oil.

Cooking octopus well takes skill. In Galicia it is traditionally dipped into boiling water three times before simmering, which helps the skin stay on, and it is cooked in large copper pots until tender but still slightly firm.

The dish is served on round wooden plates, often with boiled potato slices, and eaten with toothpicks. It is the star of local fairs in Galicia, and the town of O Carballiño holds a huge octopus festival every August.

Ingredients

• Octopus
• paprika
• olive oil
• potatoes
• salt