Galician octopus

Galician octopus

Course: Appetizer, First dish
Cuisine: Galician
Keyword: octopus
Calories: 341.45kcal

Cook Time: 22 minutes
Resting time: 20 minutes
Total Time: 42 minutes
To make the Galician-style octopus it is advisable to use a frozen octopus so we avoid having to beat it and we do not risk that it comes out hard Freezing causes the fibers to break, which are the ones that prevent the octopus from softening. We can buy it already frozen or make it ourselves, keeping it that way for 2 or 3 days. Once defrosted, it must be washed, especially to remove any sand they may have from the suction cups of the tentacles.
One important thing is to "scare" it when going to cook it. The scare consists of submerging it in the boiling water and taking it out three times. At the fourth time it is left in the water to cook it. The reason for doing this is that it does not loosen the skin. I don't know if this operation has an empirical basis. I have never cooked an octopus without doing it so I cannot assure you that it is essential.
Another thing to keep in mind is that it is cooked in plain water, without salt, without bay leaf, without onion or whatever else we can think of. The salt is added after cooking, when making the recipe.
The pulpo á feira is the most typical octopus dish in Galicia. The term “á feira” means fair-style because that is how it is put on at fairs throughout Galicia.
Servings 2 servings


  • 500 g octopus
  • 1 tbsp sweet paprika
  • 1 tsp hot paprika
  • 2 tbsp olive oil
  • coarse salt

Step by step instructions

  • Once defrosted and washed the octopus, boil plenty of water without salt (it is salted once cooked).
  • When the water is boiling, and taking the octopus by the head, submerge it three times in the water (putting it in and taking it out) so that it does not loosen the skin. At the fourth time, leave it in the water to cook.
  • Cook for 20 to 30 minutes, depending on the size of the octopus.
  • Once cooked, remove the pot from the heat and let it rest for a while (10 to 15 minutes), drain and cut with scissors.
  • The typical thing is to serve it on a wooden plate, but the important thing is to dress it with coarse salt, oil and paprika.
  • Depending on how strong we want it, the paprika can be spicy, sweet or a mixture of the two.


Calories: 341.45kcal | Carbohydrates: 7.93g | Protein: 37.91g | Fat: 17.18g | Saturated Fat: 2.6g | Cholesterol: 120mg | Sodium: 578.34mg | Potassium: 977.74mg | Fiber: 1.57g | Sugar: 0.46g | Vitamin A: 2591.43IU | Vitamin C: 12.54mg | Calcium: 142.94mg | Iron: 14.28mg

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