📝 About This Recipe
Transport your senses to the rugged coastlines of Galicia with this iconic Spanish delicacy, also known as 'Polbo á Feira.' This recipe focuses on the art of slow-simmering a whole octopus until it achieves a buttery, melt-in-your-mouth texture that defies the common misconception of rubbery seafood. Dressed simply with fruity extra virgin olive oil, flaky sea salt, and a dusting of smoky pimentón, it is a masterclass in how minimal ingredients can create an extraordinary culinary experience.
🥗 Ingredients
The Octopus
- 3-4 pounds Whole Octopus (cleaned, previously frozen to ensure tenderness)
- 1 large Yellow Onion (peeled and halved)
- 3 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1/2 cup Dry White Wine (Albariño or similar Spanish white)
The Potatoes (Cachelos)
- 1.5 pounds Yukon Gold Potatoes (peeled and sliced into 1/2-inch thick rounds)
- 1 tablespoon Salt (for the boiling water)
The Dressing and Garnish
- 1/2 cup Extra Virgin Olive Oil (high-quality, cold-pressed Spanish oil)
- 1 tablespoon Pimentón de la Vera (Sweet) (Spanish smoked paprika)
- 1/2 teaspoon Pimentón de la Vera (Spicy/Picante) (optional, for a kick)
- 1 tablespoon Maldon Sea Salt (flaky texture is essential)
- 1 sprig Fresh Parsley (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 free of any grit or sand.
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2
Fill a large, deep stockpot with water (about 3/4 full). Add the halved onion, bay leaves, peppercorns, and white wine. Bring the liquid to a rolling boil.
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3
Perform the 'scaring' of the octopus (asustar el pulpo): Grip the octopus by the head and carefully dip the tentacles into the boiling water for 5 seconds, then lift it out completely. Repeat this process three times until the tentacles curl up tightly.
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4
Submerge the entire octopus into the boiling water. Reduce the heat to a low simmer. It is vital that the water barely ripples; a hard boil will toughen the meat.
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5
Cover the pot partially and simmer for 45-60 minutes. Check for doneness by piercing the thickest part of a tentacle with a wooden skewer; it should slide in with the resistance of softened butter.
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6
Once tender, turn off the heat and let the octopus sit in its cooking liquid for an additional 15 minutes. This 'resting' period helps the skin stay attached to the meat.
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7
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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8
Carefully remove the octopus from the pot and place it on a cutting board. Using sharp kitchen shears, snip the tentacles into 1/2-inch thick coins. Discard the head or slice it into bite-sized pieces if preferred.
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9
Drain the potatoes and arrange them in a single layer on a traditional wooden platter (plato de madera) or a large serving slate.
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10
Layer the warm octopus slices directly on top of the potatoes, overlapping them slightly for a beautiful presentation.
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11
Generously drizzle the high-quality extra virgin olive oil over the octopus and potatoes. The oil should pool slightly at the bottom of the plate.
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12
Dust the dish evenly with the sweet and spicy pimentón. Finish with a liberal sprinkling of flaky Maldon sea salt and serve immediately while warm.
💡 Chef's Tips
Always use a previously frozen octopus; the freezing process breaks down the tough muscle fibers, ensuring a tender result without needing to pound the meat. Do not salt the cooking water for the octopus, as this can make the skin tough and rubbery; save the salt for the final seasoning. 'Scaring' the octopus isn't just tradition—the thermal shock helps set the skin so it doesn't peel off during the long simmer. If the skin starts falling off, your simmer is too aggressive; lower the heat immediately to the lowest possible setting. Use a wooden serving plate if possible, as it absorbs the excess water and oil, creating a delicious 'emulsion' at the base of the dish.
🍽️ Serving Suggestions
Serve with a chilled glass of Albariño or Ribeiro white wine to cut through the richness of the olive oil. Provide plenty of crusty Galician bread or a rustic baguette to mop up the pimentón-infused oil. Pair with a simple side of Padrón peppers blistered in a pan with sea salt for a full tapas experience. Serve as a 'Ración' (shared plate) in the center of the table to encourage communal dining. A light salad of bitter greens with a lemon vinaigrette provides a refreshing contrast to the smoky, savory octopus.