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Sucesores de Blas Palomares was established in 1911, then, in the first half of the 20th Century, “La Llave” was registered, which is now the company’s most emblematic brand.

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HomeMediterranean cuisineGALICIAN-STYLE OCTOPUS


🐙Today we’d like to share the recipe for Galician-style octopus (or pulpo a feira). This is a simple, healthy, and delicious recipe so that you can enjoy this traditional dish.


– Between 200 and 250 gr of octopus per person.
– 2 potatoes.
– 1 leaf of bay laurel.
– Extra virgin olive oil.
– Paprika (sweet or hot, depending on taste).
– Coarse salt.


1. Freeze the octopus to tenderise the meat.
2. Take the octopus out of the freezer the day before and place it in the fridge to thaw.
3. Put a pot (the biggest one you have) with water on the stove. Don’t add salt here, since it will be added at the end when serving.
4. When the water starts to boil, add the octopus. Grab it by the head and “shock” it. This technique involves putting the octopus into the pot and taking it out 3 times to make sure the meat remains firm and so that it doesn’t lose its skin while cooking.
5. Cook the octopus for about 35-40 minutes on medium heat, depending on its size (normally, 30-35 minutes is enough for a 1.8–2 kg octopus).
6. As you can see, this is a really simple recipe. However, if you can’t wait to try it, you can order it at La Pulpería Compostela.

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