The Galician-style Octopus with Potatoes is a traditional dish from the Galicia region, also known as 'polbo a feira,' that is prepared by tenderizing the octopus, boiling it in water, and then serving it over slices of potatoes with coarse salt, Murcia pepper, and olive oil. A classic delicacy from the country's seafood eateries. Enjoy your meal.
To enjoy the Galician-style Octopus with Potatoes, it is essential to properly tenderize the octopus and cook it carefully.
Additionally, to give this dish a special touch, it is recommended to cook the potatoes until they are soft and then combine them with the octopus for a delicious blend of flavors.
It is a traditional recipe that will surprise your guests and transport them directly to Galicia.
Galician-style Octopus with Potatoes
Ingredients
3 kilograms of Octopus
5 Medium potatoes
3 tablespoons of Olive oil
3 tablespoons of Murcia or sweet paprika
1 pinch of Salt
Preparation
Step 1 : To prepare this recipe, start tenderizing the octopus by gently hitting it with a rolling pin.
Step 2 : Then, place it in a large pot and submerge it completely in water until it starts to boil.
Step 3 : It is important to "shock the octopus" by holding it by the head and immersing it several times into the boiling water to prevent the skin from peeling off during cooking.
Step 4 : Boil the octopus for 40-45 minutes, then remove it from the water and let it drain slightly.
Step 5 : Peel the potatoes and cut them into 2 cm slices.
Step 6 : Boil them until tender.
Step 7 : For plating, it is traditionally served on a wooden board.
Step 8 : Place the potato slices as a base, add the octopus cut into cubes, and season with coarse salt, Murcia paprika, and olive oil.
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