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Polbo á feira
Polbo á feira
Polbo á feira, also known as pulpo a la gallega, is a traditional Spanish dish from the region of Galicia. It consists of octopus that is tenderly cooked and seasoned with olive oil, paprika, and salt. The octopus is typically served on a wooden plate and garnished with potatoes and sprinkled with coarse sea salt.
Ingredients
Method
- Start by cleaning the octopus. Rinse it under cold water and remove the beak and eyes.
- Fill a large pot with water and bring it to a boil. Add the octopus and cook for about 40-45 minutes until it becomes tender. You can check the tenderness by inserting a fork into the thickest part of the tentacle. If it goes in smoothly, it’s ready.
- While the octopus is cooking, peel and cut the potatoes into bite-sized pieces. Boil them in a separate pot until they are cooked but still firm.
- Once the octopus is cooked, remove it from the pot and let it cool down for a few minutes. Then, cut it into small pieces, about 1-inch thick.
- Arrange the octopus pieces on a wooden plate or serving dish.
- Drizzle the olive oil over the octopus and sprinkle it with the paprika.
- Place the boiled potatoes around the octopus, and sprinkle the dish with coarse sea salt according to your taste.
- Serve the Polbo á feira while still warm, and enjoy!
Nutrition
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