Pulpo A Feira Recipe
Make Pulpo A Feira Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Octopus & cooking liquid
Potatoes
Seasoning & garnish
Method
Octopus & cooking liquid
- 1
Prepare octopus (if frozen)
If using frozen octopus, thaw completely in the refrigerator overnight. Rinse under cold water and remove any sand from the beak area. If fresh, rinse and trim eyes/beak if necessary.
- 2
- 3
Tenderize and cook octopus
Holding the octopus by the head, dip the tentacles into the boiling water three times (dipping method) so the tips curl. After the third dip, fully immerse the octopus in the pot. Reduce heat to maintain a gentle simmer (not a hard boil). Partially cover and simmer until tender: about 35–45 minutes for a 1 kg octopus. Test tenderness by inserting the tip of a small knife where a tentacle meets the head; it should slide in with little resistance. Record exact cooking time for future reference (smaller octopus will take less time).
- 4
Cool in cooking liquid
When tender, turn off heat and let the octopus cool in the cooking liquid for 20–30 minutes to firm up and absorb flavor. Then remove the octopus and place on a cutting board.
Potatoes
- 5
- 6
Slice potatoes
When cool enough to handle, slice the potatoes into roughly 1 cm (3/8 in) thick rounds. Arrange on the serving platter in a single layer or in small overlapping piles.
Assembling, seasoning & serving
- 7
Slice octopus
Using a sharp knife, cut the tentacles into 1–2 cm thick slices at a slight diagonal. If the head was cooked and you prefer, slice it into bite-sized pieces as well. Arrange the octopus slices over the potato rounds on the platter.
- 8
Prepare olive oil-paprika dressing
In a small bowl, combine 120 ml extra-virgin olive oil with 2 tsp sweet smoked paprika and, if using, 1 tsp hot paprika. Whisk or stir briefly to suspend the paprika in the oil. Note: to bloom the paprika flavor, you can gently warm the oil (in a small pan over very low heat for 30–60 seconds) before stirring in the paprika, but do not fry or overheat the paprika as it will scorch and become bitter.
- 9
Season and garnish
Drizzle the paprika-infused olive oil generously over the arranged octopus and potatoes so pieces are well coated. Sprinkle a light pinch of coarse sea salt across the top to taste, then scatter 2 tbsp finely chopped flat-leaf parsley. Add lemon wedges to the platter for squeezing at the table.
- 10
Serve
Serve Pulpo a Feira at room temperature or slightly warm. Traditionally presented on wooden boards or earthenware plates and eaten with toothpicks or forks. Leftovers keep well refrigerated for 1–2 days; bring to room temperature before serving.
