POLBO Á FEIRA - OCTOPUS GALICIAN STYLE

Polbo á feira is one of the most famous tapas from the region of Galicia, in northern Spain. It is octopus with potatoes with a bit of smoked paprika, flaky salt and olive oil. Extremely simple and yet so beautiful. The only trick here is that the octopus needs to be very tender. It has a bit of a chewy consistency, but if it is tough, then the experience is a totally different one.

INGREDIENTS

1 large fresh octopus (between 1-2 kg)

8-10 large potatoes, rinsed

2 fresh bay leaves

Maldon type salt

Smoked paprika (a mixture of hot and sweet)

olive oil

garlic olive oil (optional)

METHOD:

👀It is very important to freeze the octopus for 2 days to tenderize it!! In the past, people used to bash it, but nowadays, freezing it gets the same result. Remember to get it out of the freezer the previous night. 

Put the octopus in a very big stainless pot and cover with cold water. Add the whole potatoes and the bay leaves and bring to the boil. Cook on high heat for about 30 minutes and check the potatoes with a skewer. 

If they feel cooked, remove from pot and let them cool down a bit.

Peel the potatoes and keep them warm.

Check the octopus with a skewer, and if it feels soft and tender, remove from pot.

If not, cook for a further 10 - 20 minutes or until soft.

Put on a plate and let it cool down a bit. 

Using kitchen scissors, separate the octopus legs and cut them into 1.5 cm thick rounds.

Traditionally, the octopus is served on a round wooden board. 

Cut the potatoes into 1cm thick rounds and put at the bottom of the board.

Add the octopus on top, sprinkle with the paprika and the salt.

Drizzle some good olive oil, and a bit of garlic oil if using.

Serve with slices of sourdough bread to mop up the juices if you like.

Serves 4-6 

TIP: Keep the water from boiling the octopus and freeze it in a glass container. It is beautiful to add to seafood dishes such as risottos, curries, etc.