GALICIAN-STYLE OCTOPUS, THE BEST OF GALICIA
- Armando´s European Food
- Feb 8
- 1 min read
Galician-style octopus is a dish regarded as a hallmark of Galician cuisine and has spread throughout the entire geography of Spain.
Also known as "pulpo a feira," this dish has become a well-recognized staple of Galician cuisine and, in general, of Spain. Its freshness, exquisite flavor, and quality have made this traditional recipe from the villages of Galicia famous and essential on the menus of numerous restaurants across Spain.
The recipe for Galician-style octopus has its roots in the need to preserve octopus, similar to cod, for transport to the inland towns of Galicia and other Spanish cities. The term "pulpo a feira" is related to its preservation, as in the inland fairs, half-cured or fully cured octopus, dried in the sun and wind along the coast, was used.
Despite its association with Galician fairs, the origins of the dish date back to Ancient Greece, where dried octopus was consumed with parsley and orange sauce. The current recipe for Galician-style octopus is attributed to the maragatos, inhabitants of León who traded in Galicia. They began to enjoy dried octopus with olive oil and paprika, which facilitated its preservation. The main difference between pulpo a feira and pulpo a la gallega is the inclusion of boiled potatoes as a side dish in the latter.
So, when you savor a good plate of Galician-style octopus, you are tasting years of culinary tradition passed down from generation to generation.
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