Pulpo a la feria (fairground octopus)


by: Baker Guy

At fairs, small pieces of cooked octopus tentacles are snipped with scissors straight onto plates and sprinkled with paprika and salt. We’ve served the octopus chilled, but you can also serve it warm.


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serves: 4

1 octopus (weighing about 1 1/2 lb (750 g))

1 onion (peeled)

4 leaves bay

1/2 teaspoon paprika

1 large pinch of cayenne pepper

1/4 cup good olive oil

1/2-1 teaspoon Maldon sea salt flakes

Nutrition Facts
Pulpo a la feria (fairground octopus)

Servings Per Recipe: 4

Amount per Serving

Calories: 286

  • Total Fat: 15.5 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 90 mg
  • Sodium: 433.1 mg
  • Total Carbs: 7.1 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 1.2 g
  • Protein: 28.3 g

how is this calculated?

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1.  You will need to start the preparation for this dish well in advance. Seal the octopus in a plastic bag and leave it in the freezer for 2 weeks (this helps to tenderize it). Transfer it to the refrigerator the day before you want to cook it, to let it thaw slowly over 24 hours.

2.  Turn the body of the octopus inside out.

3.  Pull away and discard the entrails. Remove the bone-Iike strips sticking to the sides of the body.

4.  Locate the stomach sac, which is about the size of an avocado pit, and cut it away.

5.  Wash the octopus well inside and out, then turn the body right side out again. Press out the beak and soft surround from the center of the tentacles and cut it out with the tip of a small knife.

6.  Bring a large pan of water to a boil with the onion and bay leaves.

7.  Add the octopus and simmer for at least 1 hour. Test after 30 minutes; if it is still a bit tough, cook for another 30 minutes. Don't cook any longer than this because the octopus loses its fresh taste with long cooking.

8.  Lift the octopus out of the pan and drain away all the excess water. Put it on a board. Cut off the tentacles and slice each one on the diagonal into pieces about 1/4 inch (5 mm) thick. Cut the body into similar-sized pieces.

9.  Divide the octopus among four small pine boards or one large warmed serving plate and sprinkle with the paprika and the cayenne pepper. Heat the olive oil in a small pan until it is sizzling. Drizzle it over the octopus, then sprinkle with the sea salt. Serve with plenty of crusty fresh bread.

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