📝 About This Recipe
Transport yourself to the rugged coastline of Galicia with this iconic Spanish masterpiece, traditionally known as 'Polbo á Feira'. This dish celebrates the tender, succulent texture of Atlantic octopus, elevated by the smoky warmth of Pimentón de la Vera and the richness of premium extra virgin olive oil. It is a masterclass in simplicity, where the quality of the ingredients transforms a few humble components into a sophisticated seafood delicacy that captures the soul of Spanish tapas culture.
🥗 Ingredients
The Octopus
- 3-4 lbs Whole Octopus (previously frozen to ensure tenderness)
- 3 pieces Bay Leaves (dried)
- 1 large Yellow Onion (peeled and halved)
- 1 teaspoon Black Peppercorns (whole)
- 6-8 quarts Water (enough to fully submerge the octopus)
The Potatoes (Cachelos)
- 1.5 lbs Yukon Gold Potatoes (peeled and sliced into 1/2 inch rounds)
- 1 tablespoon Sea Salt (for the boiling water)
The Finish and Garnish
- 1/2 cup Extra Virgin Olive Oil (highest quality Spanish oil available)
- 2 tablespoons Pimentón de la Vera (Sweet) (Spanish smoked paprika)
- 1 teaspoon Pimentón de la Vera (Spicy/Picante) (optional, for a subtle kick)
- 1 tablespoon Maldon Sea Salt (flaky salt for finishing)
- 1 sprig Fresh Parsley (for garnish only)
👨🍳 Instructions
-
1
Thoroughly rinse the octopus under cold running water. Ensure the beak (located at the center of the tentacles) is removed and the head is cleaned.
-
2
Fill a large stockpot with water, adding the onion, bay leaves, and peppercorns. Bring the water to a rolling boil over high heat.
-
3
Perform the 'scaring' technique (asustar el pulpo): Hold the octopus by the head and dip the tentacles into the boiling water for 5 seconds, then lift it out. Repeat this 3 times until the tentacles curl up tightly.
-
4
Carefully lower the entire octopus into the pot. Reduce the heat to medium-low, cover, and simmer gently for 40-50 minutes. Do not boil vigorously, as this can cause the skin to peel off.
-
5
Check for doneness by piercing the thickest part of a tentacle with a wooden skewer. It should feel like butter, with very little resistance.
-
6
Once tender, turn off the heat and let the octopus rest in its cooking liquid for 15-20 minutes. This ensures the skin stays attached and the meat remains succulent.
-
7
While the octopus rests, place the sliced potatoes into a separate pot (or use some of the octopus cooking water for extra flavor) and boil until tender but not falling apart, about 12-15 minutes.
-
8
Drain the potatoes and arrange them in a single layer on a traditional wooden platter (plato de madera) or a large serving plate.
-
9
Remove the octopus from the liquid. Using kitchen shears, cut the tentacles into 1/2-inch thick coins. The head can also be sliced into bite-sized pieces.
-
10
Layer the warm octopus pieces directly over the bed of potatoes.
-
11
Generously drizzle the entire dish with the high-quality extra virgin olive oil, ensuring every piece of octopus is glistening.
-
12
Dust the dish evenly with the sweet pimentón, followed by a light sprinkle of the spicy pimentón if desired.
-
13
Finish with a generous sprinkle of flaky Maldon sea salt. The crunch of the salt against the tender octopus is vital for the authentic experience.
💡 Chef's Tips
Always use octopus that has been frozen; the freezing process breaks down the tough muscle fibers, making it much more tender than fresh octopus. Don't skip the 'scaring' process—it helps the skin stay intact and gives the tentacles their signature aesthetic curl. Use a wooden serving board if possible, as it absorbs some of the oil and water, creating a delicious 'emulsion' at the bottom of the plate. If you have leftovers, they are incredible the next day gently warmed in a pan with more olive oil.
🍽️ Serving Suggestions
Serve with a glass of crisp, chilled Albariño wine from the Rías Baixas region. Accompany with thick slices of crusty Galician bread to soak up the pimentón-infused oil. Pair with a simple tomato and onion salad to provide a fresh contrast to the rich octopus. Serve as part of a larger tapas spread alongside Padrón peppers and Spanish tortilla.