Market Stall · Paprika Octopus
Pulpo á Feira
Photo: Dylanmonch vigo / Wikimedia Commons · CC BY-SA 3.0
It's traditionally boiled in a big copper cauldron and served on a wooden plate, cut with scissors, not a knife, right at the market stall.
Pulpo á feira boils whole octopus until tender, then cuts it into thick discs and dresses it simply with olive oil, coarse salt, and smoked paprika. Galician market stalls known as pulpeirías serve it on wooden plates with a hunk of bread.
Why it's made this way: It grew out of Galicia's inland fair-and-market culture, where traveling pulpeiras (octopus cooks) boiled octopus in giant pots at village fairs long before it became a coastal specialty.
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Part of World of Street Food — 690 dishes from 118 countries.
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