Galician Octopus
Pulpo a feira is three things on a plate: tender octopus, olive oil and a snowfall of paprika. Buy the octopus already cooked, which is exactly what plenty of Galician bars do, and this becomes the easiest showstopper you own.
- Total time
- 13 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Bring a pan of salted water to the boil with the bay leaf and simmer the potato slices for 8 to 9 minutes until a knife slides in easily.
Meanwhile pat the octopus dry and cut the tentacles into 1cm coins on a slight angle.
Two minutes before the potatoes are done, lower the octopus into the same water just to heat it through until piping hot and glossy, then lift both out and drain well.
Lay the potatoes on a warm wooden board or plate and pile the octopus on top.
Drizzle generously with the olive oil, dust with both paprikas and finish with flaky salt, then serve straight away with cocktail sticks.
Read all that and thought “absolutely not”?
Completely fair. Galician Octopus is sitting in the Spanish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Spanish kitchen
Small plates, long evenings, olive oil everywhere.