The secret of “octopus” a feira

It is true that when doing the Camino de Santiago many pilgrims enjoy trying the typical dishes of each area they pass through.

And it is not surprising, since if Spain is known for something, it is for its gastronomy. To test it you will not find any difficulty. The regions that cross the different Jacobean routes are full of delicious dishes, desserts and wines.

Today at ALBERGUES DEL CAMINO we have decided to dedicate this post to one of the most popular dishes on the Camino de Santiago, pulpo a feira.

Next, we will tell you how to prepare it. Take note!


The Galician octopus recipe is simple, but not easy.

Its main secret is the raw material, a good feira octopus always comes from the Galician estuaries and from nowhere else.

For the octopus not to be very hard, what you have to do before cooking it is to kill the nerve, and this is achieved by freezing it previously.

Then it only remains to boil it for ten minutes and let it rest in the water for almost two hours.

Once ready, it is chopped with huge scissors, placed in generous portions on wooden plates and seasoned with coarse salt, paprika and olive oil.

The octopus is accompanied with cachelos, and other delicacies of Galician gastronomy, all washed down with cups of Ribeiro white wine.

One of the busiest places along the Camino to try this tasty delicacy is Melide. There the pilgrims who make the French Way meet those who make the Primitive Way and sit down to have a portion, before reaching Santiago de Compostela.

The secret of a good Galician octopus lies in achieving an ideal cooking point, it cannot be too soft or too hard and, when serving it, find the right touch of salt and paprika. Making a good octopus is an art!

As you can see, making the feira octopus is much easier than it seems, although it is true that you have to get the point. However, following these tips, success is practically guaranteed. We hope you enjoy it!

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