You are here


Pulpo also known as Polbo, is Galencian specialty prepared using octopus. It is also known as polbo estilo feira and pulpo a galega. Some Spanish regions around Galicia like Lugo and Ourense are famous for their octopus preparations. The octopus is normally cooked during festivities. The Galician cooks who specialize in octopus preparations are called pulpeiras and the restaurants which sell the dish are called pulperías. The pulperias are normally modeled as rough-and-ready eateries rather than sophisticated and refined restaurant. Pulpo e galega means octopus prepared in Galician style. The Pulpo á feira is normally consumed as tapas and has gained popularity as a socializing dish. The Pulpo á feira is also eaten as the light main during the lunch time.

Pulpo Recipe- Ingredients Prescribed

Following a typical recipe of Pulpo á feira, the ingredients like water, sea salt, frozen octopus, potatoes, virgin olive oil and hot paprika are combined in unique proportions to make this dish.

Pulpo Recipe- Method of Preparation

The tentacles and head of the octopus are tipped by boiling them in the copper cauldron. The head part is discarded and the tentacles are used in the preparation of the dish. The boiled octopus is treated with salt and paprika and seared with olive oil. The octopus is cooked to point till it loses its rubbery texture. The Pulpo á feira is mostly served on wooden plates along with bread and boiled potatoes. During the summers, the potatoes are left out and frozen octopus is seared with olive oil to create refreshing taste.

Traditionally water is prohibited with any octopus preparation; so the dish is mostly accompanied with a glass of red wine. The red wines with citrus qualities are mostly preferred with the dish. Following the traditional Pulpo á feira recipe- octopus is tenderized by freezing for a week or two. In ancient times the octopus meat was tenderized by beating the animal with rock or meat mallet. But in last few years, the cooks are opting for dried octopus in place of frozen meat. Minor alterations are made to the pulpo a feira recipe to incorporate the seasonal availability of the ingredients. The smaller and tender octopus is not considered good for preparing the dish. The cooked octopus can be stored in refrigerator for long time, but it should be served at room temperature.