Galician-style Octopus (pulpo a la gallega)

The “pulpo a la gallega”, or “polbo á feira” in the Galician language, is a traditional dish of Galician cuisine, a region in the northwest of Spain. In Italy, it is not uncommon to find local interpretations of this dish, which adapts well to the Mediterranean diet and our passion for seafood. I provide you with the classic recipe for this Spanish dish with an Italian twist.

Ingredients

• 1 octopus of about 1-1.5 kg
• 1 bay leaf
• Sweet or spicy paprika, depending on your taste
• Coarse salt
• Italian extra virgin olive oil

For an Italian touch, you might consider adding some herbs such as rosemary or thyme during the octopus cooking, if you like experimenting with herb flavors.

Preparation

1. Clean the octopus by removing the ink sac and eyes, then rinse it under cold running water. Make sure to beat the octopus to tenderize it.
2. Bring a large pot of salted water to a boil with the bay leaf and dip the octopus by holding it by the head and submerging it three consecutive times in boiling water, then release it completely. This technique is called “scaring the octopus” and helps to keep the skin intact and make tender parts.
3. Let the octopus cook over low heat for about 45 minutes or until it becomes tender. You can test the doneness by sticking a toothpick into the tentacles; if it enters without resistance, the octopus is ready.
4. Drain it and let it cool down slightly. Then, cut the octopus into slices about 1-2 centimeters thick using kitchen scissors.
5. Lay the octopus slices on a wooden plate, if you have one in traditional style, sprinkle them with coarse salt and a generous dusting of paprika.
6. Finally, drizzle with high-quality extra virgin olive oil, adding a touch of Italian flavor and tradition.

Fun Fact

The “pulpo a la gallega” is traditionally served on wooden plates called “táboas” and eaten with boiled potatoes, called “cachelos”, which are boiled in the same water as the octopus. This method gives the potatoes a unique and characteristic flavor. In Spain, it is one of the most common appetizers at holidays and fairs, hence the name “á feira”.