📝 About This Recipe
Transport your senses to the rugged coast of Galicia with this elevated take on the iconic 'Polbo á Feira'. Traditionally boiled in copper cauldrons, this version introduces a smoky, charred depth by finishing the tenderized tentacles over a high-heat grill. The combination of melt-in-your-mouth seafood, buttery potatoes, and the signature punch of bittersweet pimentón creates a masterpiece of Spanish coastal cuisine.
🥗 Ingredients
The Octopus
- 3-4 lbs Whole Octopus (cleaned, previously frozen to tenderize fibers)
- 1 Yellow Onion (peeled and halved)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 Lemon (for the poaching liquid)
The Bed of Potatoes
- 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 recommended)
- 1 tablespoon Pimentón de la Vera (Sweet) (Spanish smoked paprika)
- 1 teaspoon Pimentón de la Vera (Spicy) (adjust to heat preference)
- 1 pinch Maldon Sea Salt (flaky salt for finishing)
- 2 tablespoons Fresh Parsley (finely chopped for color)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
-
1
Fill a large stockpot with water, adding the onion, bay leaves, peppercorns, and half a lemon. Bring to a rolling boil.
-
2
Perform the 'scaring' of the octopus: 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 tightly.
-
3
Submerge the octopus fully, reduce heat to a gentle simmer, and cook for 45-60 minutes. It is ready when a knife slides into the thickest part of the tentacle with the resistance of softened butter.
-
4
While the octopus simmers, boil the potato rounds in a separate pot of salted water until tender but still holding their shape (about 12-15 minutes). Drain and set aside.
-
5
Once the octopus is tender, turn off the heat and let it sit in its cooking liquid for 10 minutes. This prevents the skin from peeling off.
-
6
Remove the octopus and pat it thoroughly dry with paper towels. Moisture is the enemy of a good sear! Separate the tentacles from the head using a sharp knife.
-
7
Preheat your grill or a cast-iron grill pan to high heat. Lightly coat the tentacles with a tablespoon of olive oil.
-
8
Place the tentacles on the hot grill. Sear for 3-4 minutes per side until you achieve charred, crispy edges and a smoky aroma.
-
9
Briefly place the potato rounds on the grill for 1 minute per side to pick up some smoky flavor and char marks.
-
10
To assemble, arrange the grilled potato rounds on a wooden platter (traditional 'pulpo' plates are best).
-
11
Slice the grilled tentacles into 1-inch bite-sized coins using kitchen shears or a knife, and pile them generously over the potatoes.
-
12
Drizzle the entire dish liberally with the high-quality extra virgin olive oil.
-
13
Dust the dish evenly with both types of pimentón and a generous sprinkle of flaky Maldon salt.
-
14
Garnish with fresh parsley and serve immediately while the octopus is hot and the oil is fragrant.
💡 Chef's Tips
Always use frozen octopus or freeze fresh octopus for at least 48 hours before cooking; the ice crystals break down the tough muscle fibers for a more tender result. Don't skip the 'scaring' process—it helps the skin stay intact and gives the tentacles their beautiful curled shape. Use a wooden serving board if possible; wood absorbs the excess oil and pimentón, creating a delicious 'jus' that the potatoes soak up. Be careful not to over-grill; the octopus is already cooked, you are only looking for color and smoke, not to dry it out.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Albariño or Godello wine from Galicia. Serve alongside 'Padrón Peppers' blistered in olive oil and sea salt. Provide plenty of crusty rustic bread to mop up the pimentón-infused olive oil. A simple side of marinated olives and Manchego cheese rounds out the tapas experience.