One of the most delicious tapas of the North of Spain is “Pulpo a feira”. It’s a simple and elegant plate, where you can taste the sea and appreciate the humble roots of the Galician people.
Time: 1.30 – 2 h Portions: 6
- 1 🐙 don’t worry if it’s not fresh. Because if you frozen the octopus, it will be tender, as result of the broken muscle fibers (trick).
- 2 or 3 big potatoes
- 1 onion cut into quarters
- 2 leaves of bay, Spanish paprika, salt and olive oil
- Here it’s a video for preparing the 🐙, but your fishmonger can do it better for you. cheating video
- In a big pot put 3l of water and salt to boiling add the bay and the onion.
- Trick this is called to “scare” the octopus, you have to submerge three times the octopus so it shrinks and it won’t peel off during the cooking.
- Cook the octopus for about an hour, to know if it’s cook, her it’s a trick poke a toothpick and if you can take it off easily it’s cook perfectly.
- Set aside the octopus and you can use the same water to cook the potatoes.
- Traditionally it’s served in a round wooden tray.
- Slice the potatoes and the octopus.
- First put the potatoes then on top the octopus and sprinkle the paprika with the olive oil.
- Hope you enjoy it.