Galician-style octopus salad

Pulpo a feira

This is classic tapas. It originated in Galicia but is now enjoyed all over Spain. Make it at home by all means, but when you’re next in Barcelona you must try this for the quintessential tapas experience: pick a favourite plaza, order a glass of Albariño white wine and delight in the silky texture and smoky flavour of pulpo a feira with the locals.

MAKES 20 SERVES

1 whole large octopus (around 1–2 kg/2 lb 4 oz–4 lb 8 oz)

2 large waxy potatoes, peeled

olive oil, for dressing

2 teaspoons paprika

Wash the octopus then put it into a large plastic bag and freeze it for a day or two to help break up the fibres and tenderise the meat. Defrost the octopus fully before proceeding with the recipe.

Fill a large stockpot with water and bring to the boil. Hold the octopus by the head and dip it almost fully into the boiling water for about 30 seconds, then remove and dip again. Do this 3–4 times as it helps to tenderise the octopus further. Finally, lower the octopus into the water, turn down the heat to a gentle boil and cook for 30 minutes.

After 30 minutes, add the whole potatoes to the water and cook for about 30 minutes, until al dente. Remove the potatoes, cover to keep warm and set aside.

After the octopus has been cooking for around 1 hour, pierce the thickest part of one of the tentacles with a sharp knife; the flesh is easily pierced when cooked to perfection. If not cooked, continue checking at 15-minute intervals. When cooked, drain in a colander until no longer steaming.

To serve, slice the still-warm potatoes into rounds and put onto a serving plate in a single layer. Sprinkle with sea salt flakes and a little olive oil.

Slice one of the tentacles off the octopus and use kitchen scissors to cut it into rounds. Scatter octopus rounds over the potato. Use a fine sieve to sprinkle over the paprika. Top with more sea salt flakes and olive oil.

Notes

When buying an octopus for this dish, choose one that has two rows of suction cups on its tentacles, as these are said to be the most tender. Have the fishmonger clean out the head by removing the stomach sac, entrails and beak. Plan 2 days in advance to allow time for freezing and defrosting the octopus.

Keep any left-over cooked octopus in the fridge for 1–2 days or freeze the head and individual tentacles separately for up to 3 months. Or use them in the recipes Mixed seafood salad & baby octopus salad.