Pulpo à la Feria

Authentic Galician octopus dish prepared by tenderizing, simmering with aromatics, slicing, and seasoning with paprika, oil, and sea salt.

Seafood Spanish Cuisine Tapas Octopus Galician

Estimated Nutrition

Calories

263.1

kcal / serving

1052.5 kcal total

Carbs

6.6g

per serving

26.5 g total

Fat

13.3g

per serving

53.2 g total

Protein

28.5g

per serving

113.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

NutsSeeds

piece

Bay Leaf

0.5

tsp

Paprika

pinch

Cayenne Pepper

0.5

tsp

Sea Salt

flakes used to taste

OilsFats

Olive Oil

high quality

Seafood

750

Octopus

cleaned with head and beak removed

Vegetables

piece

Onion

peeled

Method

Turn the body inside out to remove the entrails, bones, and the avocado-stone-sized stomach sac.

Drizzle sizzling hot olive oil over the octopus and finish with sea salt flakes.

Arrange the pieces on a plate and season with paprika and cayenne pepper.

Drain the octopus and slice the tentacles and body into thin, diagonal pieces.

Freeze the sealed octopus for two weeks to tenderize and then thaw in the fridge for 24 hours.

Simmer the octopus with the onion and bay leaves in water for 1 hour until tender.

Wash the octopus thoroughly and remove the beak and soft surround from the center of the tentacles.