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Galician Pulpo a Feira – Spanish-Style Octopus A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime. Ingredients (Serves 4): * 1 whole octopus (~1.5kg), cleaned * Coarse sea salt * Sweet or smoked paprika * Extra virgin olive oil * 4–6 boiled potatoes, sliced Instructions: 1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest. 2. Slice tentacles into bite-sized pieces. 3. Arrange potato slices on a wooden plate. Top with octopus slices. 4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil. 5. Serve warm or at room temperature. Spanish Tip: For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).
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