Pulpo á Feira (boiled Octopus, Gallician style) Recipe

Pulpo á Feira (boiled Octopus, Gallician style)


  1. A big Octopus
  2. A lot of Water
  3. Onion
  4. Potatoes
  5. Laurel
  6. Cooking Salt
  7. Spanish Spicy Red Pepper (Pimentón)
  8. Spanish Virgin Olive Oil

How to make Pulpo á Feira (boiled Octopus, Gallician style)

It's very easy:

  1. To boil water in a big pot with a peeled onion.
  2. Get the big octopus and drown three times into the boiled water. This is because we don't want to remove the octopus peel.
  3. After 30 minutes we have to look if the octopus is not too soft, and move it away.
  4. The boiled potatoes have been cooked in slices before (thickness: +-1 cm,) during 15 minutes with laurel.
  5. Cut the octupus in little pieces with a scissors and put in a wood plate.
  6. Sprinkle the cooking salt, spanish spicy red pepper, and add virgin olive oil. If we want we can add garlic chopped up.
  7. Serve hot and enjoy!!!


This delicious recipe is better with a strong red wine and a good bread

  • Qarpon
    Qarpon says

    as seen on New York Times :) http://video.on.nytimes.com/?fr_story=a50dbbd306f6a287c66776ea3f66b69183ab0970

  • marcos
    marcos says

    Yes, I saw it, thank you. How he cook the octopus is a little bit odd. And he forget the most important, drown the octopus.

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