Skip to content

Fish, European

Galician octopus with potatoes (pulpo a feira)

Galician octopus, or pulpo a feira, is a Spanish dish for 4 people that takes about 1 hour and medium skill, at €5.00 per person. The octopus is cut into pieces and laid over sliced potatoes, then drizzled with olive oil and dusted with paprika and coarse salt. The key to success is dunking the octopus three times in boiling water before cooking so the flesh turns out tender.

I'm suggesting the famous pulpo a feira, tender octopus sliced over potatoes, with olive oil, coarse salt, and paprika.

Galician octopus with potatoes (pulpo a feira)
Total time
1 h
Difficulty
Medium
Cost per person
€5.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall

Galician octopus is really about texture. Cooked properly, the octopus turns tender and almost buttery, nothing like the rubbery version people fear. The potatoes soak up the briny flavor of the cooking water, the olive oil adds richness, and the paprika brings that rusty color and gentle kick that defines the dish.

This is a Sunday kind of recipe, one you make when you have time to tend to the octopus without rushing, or to serve friends something a little different. It takes some attention during cooking but no complicated technique. Mon Chou walks you through each step so you can nail this Spanish classic even if it's your first time cooking octopus.

The ingredients

4 people

Fish counter

  • Precooked or fresh octopus 1.2 kg

Fruits and vegetables

  • Potatoes 800 g

Pantry

  • Sweet paprikaoften in the pantry 2 tsp
  • Hot paprikaoften in the pantry 1 tsp
  • Coarse saltoften in the pantry 2 tsp
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 8 tbsp

Allergens Mollusks

The step by step recipe

  1. If the octopus is fresh, dunk it three times in boiling water with the bay leaves, pulling it out after a few seconds each time.

    This thermal shock, called assustar, keeps the skin from peeling off.

  2. Then let the octopus cook in simmering water until a knife slides through with no resistance, and let it rest in its cooking water. 45 min

    Figure about 20 minutes per kilo, precooked octopus just needs reheating.

  3. Cook the potatoes with their skin on in the octopus cooking water or in salted water, then peel and slice them into rounds. 20 min

    The octopus cooking water gives the potatoes a briny flavor.

  4. Cut the octopus into pieces with kitchen scissors, and arrange it over the potatoes.

    Scissors give you more even slices than a knife.

  5. Drizzle generously with olive oil, sprinkle with coarse salt and both paprikas, and serve warm.

    Use a good quality olive oil, it's the only seasoning in this dish.

Our tips to get it right

  • Never salt the octopus cooking water, salt toughens the flesh while it cooks, save the coarse salt for the finish.
  • Check doneness by piercing the thickest part of a tentacle with a knife tip, it should slide in with no resistance.
  • Serve the dish on a wooden board if you have one, that's the traditional way pulpo a feira is presented in Spanish bars.

The variations

  • Swap the hot paprika for smoked paprika for a rounder, milder flavor that's just as fragrant.
  • Without octopus, this becomes a paprika potato side dish you can serve alongside pan seared white fish.
  • For a quicker version, buy vacuum packed precooked octopus, then just warm it a few minutes in simmering water before slicing.

What to serve it with

  • Crusty bread for the oil
  • A chilled albariño white wine
  • A simple green salad to start

Storage

Cooked octopus keeps for 2 days in the fridge in a sealed container, ideally kept apart from the potatoes. It freezes well once cooked, up to 1 month. Reheat gently by steaming or in a little simmering water so it doesn't toughen.

Questions about this dish

Do I need to thaw the octopus before cooking it?

Yes, thaw the octopus in the fridge the day before. Freezing actually tenderizes the flesh a bit, which makes cooking easier.

Can this dish be made ahead?

You can cook the octopus and potatoes the day before and store them separately in the fridge. Season with olive oil and paprika right before serving, either warm or at room temperature.

How do I tell precooked octopus from fresh at the fish counter?

Precooked octopus looks purplish and already feels firm, it just needs reheating. Fresh octopus is softer and grayish, and needs full cooking with the boiling water dunks.

Why dunk the octopus three times in boiling water?

This step, called assustar in Galicia, tightens the octopus skin so it doesn't peel off during cooking. It's what gives you those clean, deep purple slices.

How long does it take to make a Galician octopus with potatoes?

Count 1 h in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Galician octopus with potatoes?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Galician octopus with potatoes cost?

About €5.00 per serving, or €20.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Always check the labels of the products you buy.

European Cuisines

See all

Recipes with potatoes

See all