📝 About This Recipe
Transport your senses to the rugged coastlines of Galicia with this quintessential Spanish tapa. Known locally as 'Polbo á Feira,' this dish celebrates the tender, buttery texture of perfectly cooked octopus enhanced 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 high-quality ingredients and traditional techniques transform a few humble components into a world-class delicacy.
🥗 Ingredients
The Octopus
- 4-5 pounds Whole Octopus (previously frozen to ensure tenderness)
- 6-8 quarts Water (enough to fully submerge the octopus)
- 1 large Yellow Onion (peeled and halved)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
The Bed of Potatoes (Cachelos)
- 1.5 pounds Yukon Gold or Kennebec Potatoes (peeled and sliced into 1/2 inch rounds)
- 1 tablespoon Salt (for the boiling water)
The Finishing Touches
- 2 tablespoons Spanish Sweet Smoked Paprika (Pimentón Dulce) (high quality Pimentón de la Vera)
- 1 teaspoon Spanish Spicy Smoked Paprika (Pimentón Picante) (adjust to preferred heat level)
- 1/2 cup Extra Virgin Olive Oil (use a robust, fruity Spanish oil)
- 1 tablespoon Maldon Sea Salt or Flor de Sal (flaky texture is essential)
- 1 sprig Fresh Parsley (optional garnish)
👨🍳 Instructions
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1
Thaw the octopus completely in the refrigerator. Using a previously frozen octopus is a traditional secret that breaks down the tough muscle fibers, resulting in a much more tender bite.
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2
Rinse the octopus thoroughly under cold running water, cleaning the suction cups carefully. Remove the beak (located at the center where the legs meet) and the eyes if they haven't been removed already.
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3
Fill a very large stockpot with water. Add the halved onion, bay leaves, and peppercorns. Bring the water to a rolling boil. Do not add salt to the water yet, as it can toughen the octopus skin.
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4
Perform the 'asustar' (scaring) technique: Hold the octopus by its head and dip the tentacles into the boiling water for 5 seconds, then lift it out completely for 5 seconds. Repeat this process three times until the tentacles curl up tightly.
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5
Submerge the octopus fully into the boiling water. Lower the heat to a gentle simmer (medium-low), cover, and cook for approximately 45-50 minutes. A knife should easily pierce the thickest part of the leg when done.
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6
Once tender, turn off the heat and let the octopus rest in the hot cooking liquid for 15-20 minutes. This 'resting' phase ensures the skin doesn't peel off during slicing.
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7
While the octopus rests, take a separate pot and fill it with some of the octopus cooking liquid (fortified with extra water if needed). Add the salt and the sliced potatoes.
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8
Boil the potatoes for about 12-15 minutes or until fork-tender but not falling apart. Drain and set aside.
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9
Remove the octopus from the pot. Using sharp kitchen shears (the traditional way) or a knife, cut the tentacles into rounds approximately 1/2 to 3/4 inch thick. Slice the head into small pieces as well.
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10
Arrange the warm potato slices in a single layer on a traditional round wooden platter (plato de madera). If you don't have wood, a ceramic plate works, but wood absorbs excess moisture and stays warm.
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11
Place the octopus slices generously over the bed of potatoes.
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12
Dust the entire dish heavily with the sweet smoked paprika, followed by a light dusting of the spicy paprika.
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13
Drizzle the extra virgin olive oil liberally over the octopus and potatoes. The oil should mingle with the paprika to create a beautiful red sauce on the platter.
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14
Finish with a generous sprinkle of flaky sea salt. Serve immediately while warm.
💡 Chef's Tips
Always use a wooden platter if possible; it is traditional and helps maintain the perfect temperature and texture of the oil-paprika emulsion. Never skip the 'scaring' of the octopus; this ensures the skin stays attached to the meat and the tentacles curl beautifully. If you use fresh octopus, you must tenderize it by hitting it against a hard surface several times or freezing it for at least 48 hours. Ensure your Pimentón is fresh; the smoky aroma is the soul of this dish and fades over time in the pantry. Avoid overcooking the potatoes; they should be firm enough to hold the weight of the octopus without turning into mash.
🍽️ Serving Suggestions
Serve with a chilled glass of Albariño or Ribeiro, the classic white wines of Galicia. Provide plenty of crusty Galician bread or a rustic baguette to soak up the leftover paprika-infused olive oil. Accompany with a side of Padrón peppers (blistered in olive oil and sea salt) for a complete tapas experience. Serve as part of a larger seafood spread including steamed mussels or clams. Keep the presentation simple; the vibrant red of the paprika against the white octopus is naturally stunning.