🐙 Pulpo a Feira
Pulpo a feira is boiled octopus cut into rounds with scissors and laid on boiled potato slices, then dressed with olive oil, coarse salt and smoked paprika. The octopus is tender with a slight bite, and the paprika gives a smoky, gently spicy finish. It is traditionally served on a wooden plate and eaten with toothpicks.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1.5 kg octopus, cleaned (previously frozen is best)
- 4 medium waxy potatoes
- 3 tbsp olive oil
- 1 tsp smoked paprika (sweet or hot)
- Coarse sea salt
Method
- Bring a large pot of water to a boil. Dip the octopus in and out three times, then submerge it.
- Simmer for 40–50 minutes until a knife slides in easily; leave it in the water for 10 minutes.
- Boil the potatoes in the octopus water until tender, then slice into rounds.
- Cut the octopus into rounds with scissors and arrange over the potatoes.
- Drizzle with olive oil and sprinkle with coarse salt and smoked paprika.
How to make it lighter
- Measure the olive oil rather than pouring freely; 1 tbsp oil ≈ 120 kcal.
- Use fewer potato slices and more octopus for a higher-protein plate.
- Add a side of green salad to fill up.
History
The name means 'fair-style octopus' and refers to the Galician tradition of pulpeiras cooking octopus in copper pots at village fairs. The dish is strongly associated with inland Galician towns such as O Carballiño, which holds a well-known octopus festival.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →