📝 About This Recipe
Transport your senses to the rugged coastlines of Northwest Spain with this iconic 'Polbo á Feira.' This dish celebrates the incredible texture of perfectly tenderized octopus, accented by the smoky warmth of Pimentón de la Vera and the silky richness of premium extra virgin olive oil. It is a masterclass in Spanish simplicity, where high-quality ingredients transform a few humble elements into a world-class culinary experience.
🥗 Ingredients
The Octopus
- 3-4 lbs Whole Octopus (previously frozen to ensure tenderness)
- 6-8 quarts Water (enough to fully submerge the octopus)
- 1 large Yellow Onion (peeled and halved)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
The Potatoes (Cachelos)
- 1.5 lbs Yukon Gold or Kennebec Potatoes (peeled and sliced into 1/2-inch rounds)
- 1 tablespoon Salt (for the boiling water)
The Finishing Touches
- 1/2 cup Extra Virgin Olive Oil (Spanish Picual or Arbequina variety recommended)
- 1 tablespoon Pimentón de la Vera (Sweet) (Smoked Spanish Paprika)
- 1 teaspoon Pimentón de la Vera (Spicy) (Adjust to your heat preference)
- 1 tablespoon Maldon Sea Salt (Flaky salt for finishing)
- 1 sprig Fresh Parsley (optional for garnish)
👨🍳 Instructions
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1
Thaw the octopus completely in the refrigerator if frozen. Rinse it thoroughly under cold running water, ensuring the suction cups are clean of any grit.
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2
Fill a large stockpot with water. Add the halved onion, bay leaves, and peppercorns. Bring the water to a rolling boil over high heat.
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3
Perform the 'scaring' of the octopus (asustar el pulpo): Holding the octopus by the head with tongs, dip the tentacles into the boiling water for 5 seconds, then lift it out completely. Repeat this 3 times until the tentacles curl up tightly.
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4
Fully submerge the octopus in the boiling water. Reduce the heat to a gentle simmer (medium-low), cover the pot partially, and cook for 40-50 minutes. It is ready when a skewer slides into the thickest part of the tentacle like butter.
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5
Once tender, turn off the heat and let the octopus rest in its cooking liquid for 15-20 minutes. This prevents the skin from peeling off.
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6
While the octopus rests, place the sliced potatoes into a separate pot. Ladle enough of the octopus cooking liquid over them to cover. Boil for 12-15 minutes until fork-tender.
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7
Remove the octopus from the liquid and drain. Using sharp kitchen shears, cut the tentacles into 1/2-inch thick medallions. Discard the head or slice it into small pieces if desired.
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8
Drain the potatoes and arrange them in a single layer on a traditional wooden platter (pulpo plate) or a large serving dish.
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9
Place the warm octopus medallions over the bed of potatoes, distributing them evenly.
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10
Drizzle the extra virgin olive oil generously over the entire dish. The oil should pool slightly at the bottom.
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11
Dust the dish with a blend of sweet and spicy Pimentón. Be bold—the paprika provides the soul of the dish.
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12
Finish with a generous sprinkle of flaky sea salt and serve immediately while warm.
💡 Chef's Tips
Always use octopus that has been frozen; the freezing process breaks down the tough muscle fibers, ensuring a tender result without needing to 'beat' it. Never salt the water while boiling the octopus, as this can make the skin tough and rubbery; salt only at the very end. The 'scaring' technique is essential for aesthetics—it prevents the skin from breaking and ensures those beautiful curled tentacles. If you don't have a wooden plate, use a ceramic one, but pre-warm it so the olive oil stays fluid and fragrant. Use the highest quality Pimentón de la Vera you can find; the smoky depth is what defines this dish from a standard seafood salad.
🍽️ Serving Suggestions
Serve with thick slices of crusty Galician bread or sourdough to soak up the paprika-infused oil. Pair with a crisp, cold glass of Albariño or Ribeiro white wine from the Galicia region. Accompany with a side of Padrón peppers sautéed in olive oil and sea salt for a full tapas experience. For a lighter meal, serve alongside a simple green salad with a sharp lemon vinaigrette.