~363 cal · 46g protein · 35g carbs · 3g fat (estimated, per serving)
🍽️
Sliced octopus on rounds of potato dusted with red paprika on a wooden plate
🇪🇸 Galicia
At every Galician fair a pulpeira works a copper cauldron, dipping the octopus three times to "scare" it before the long boil that turns it silky. Served on a wooden plate over potato with pimentón and green olive oil, pulpo á feira is the taste of northwest Spain's Atlantic feast days.
Sign in to save recipes to your book and leave reviews.
Make it yours
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
•
2.5 lb octopus, cleaned
•
4 medium waxy potatoes
•
1 tbsp sweet smoked paprika (pimentón)
•
to taste a pinch of hot
•
to finish coarse sea salt and extra-virgin olive oil
•
1 bay leaf
Instructions
1
Bring a big pot of water with the bay leaf to a rolling boil and dip the octopus in and out three times, then leave it to simmer 45–50 minutes until a knife slides into the thickest tentacle.
2
Boil the whole potatoes in the same water until tender, then peel and slice into thick coins.
3
Lift out the octopus, rest 5 minutes, and snip the tentacles into bite-size pieces with scissors.
4
Lay the potato coins on a wooden plate, pile the octopus over, and dust generously with both paprikas.
5
Finish with coarse salt and a bold pour of olive oil — serve warm with bread and a glass of Ribeiro.
Galician fair tradition.
Ratings & reviews
Sign in to rate this recipe once you’ve cooked it.
No reviews yet — be the first to cook it.
🌏 While it simmers — know your destination
📍
Galicia. Spain’s Atlantic northwest, sovereign in octopus.
🗺️
Spain. Rice fields, olive groves, and a coastline of seafood.
🌍
Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Spain
Paella de Verduras (Valencian Vegetable Paella)
Saffron rice cooked wide and shallow until it forms the prized socarrat crust, loaded with market vegetables.
Gazpacho Andaluz
The cold soup of the Spanish south: ripe tomatoes, cucumber, and pepper blended silky with olive oil and sherry vinegar.
Tortilla Española
The potato-and-egg omelette that anchors every Spanish bar — flipped whole, argued about forever.