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Octopus "a feira" is a traditional Galician dish featuring tender whole octopus on a bed of boiled potatoes, flavored with bay leaf and sprinkled with paprika.
squid
main dish
traditional
Ingredients
Servings:
4

Ingredients

  • 1 kgwhole poppy seeds
  • 1 kgpotatoes
  • 1 fullabay leaf
  • 1 onion
  • black pepper
  • sweet paprika
  • Tarragon
  • 8-liter pot
  • long pasta
Nutritional Information

Per Serving (Approx.)

Calories
203 kcal
Protein
5 g
Fat
0 g
Carbohydrates
45 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Bring sufficient water to a boil in a large pot (about 8 liters) until it reaches the boiling point.
  • When the water is boiling, immerse the whole octopus for a few seconds and remove it immediately (this is the first blanching).
  • Wait for the water to return to a full boil.
  • Immerse the whole octopus again for a few seconds and remove it immediately (this is the second blanching).
  • Wait again until the water returns to the boiling point.
  • Submerge the whole octopus one last time for a few seconds and remove it immediately (this is the third blanching).
  • Return the octopus to the pot, reduce the heat to low intensity, and let it cook for about 20 to 25 minutes, until it is tender when pierced with a knife.
  • Remove the octopus from the pot and let it cool at room temperature.
  • Slice the octopus tentacles into medium-thick slices.
  • Boil the potatoes with their skin in a generous amount of salted water for 30 minutes. You can also boil the potatoes in the water where you previously boiled the octopus to take advantage of the flavor.
  • Once the potatoes are cold, slice them into rounds.
  • For presentation, place a base of potato slices on the plate.
  • Arrange the slices of octopus over the potatoes.
  • Sprinkle a bit of sweet paprika on top and add a generous drizzle of extra virgin olive oil.
Recommendations & Tricks
  • Note: If the octopus is fresh, it is essential to freeze it for 2 or 3 days to break down the fibers and achieve a tender texture when cooking.
  • We can save time by purchasing the octopus already cleaned and frozen, which also tends to be easier to handle.
  • Fill a large pot (at least 8 liters) with water up to 3/4 full and add salt to begin the cooking process.
  • When the water reaches the boiling point, immerse the whole octopus for about 3-4 seconds and immediately remove it (1st blanching).
  • Allow the water to return to a full boil before repeating the blanching process.
  • Submerge the octopus again for 3-4 seconds and remove it (2nd blanching).
  • Repeat the process once more when the water boils again (3rd blanching) to ensure the fibers are relaxed.
  • Once the blanching is completed, add a whole onion, a bay leaf, a pinch of sweet paprika, and a pinch of black pepper to the water to enrich the flavor of the octopus during the final cooking.