Level: Executive Chef

Pulpo a Feira (or polbo á feira) is an iconic dish of Galician gastronomy that originated in the Middle Ages, linked to cattle fairs and commercial exchange in the interior of Galicia. Its name comes from the fairs of arrieros maragatos (León), who dried the octopus to transport it, hydrated it and cooked it with oil and paprika.

• Origin and Evolution: Although today it is a symbol of Galicia, it is attributed to the maragatos muleteers the introduction of oil and paprika (after the 16th century) in the dried octopus they bought from Galician fishermen.
• The Connection with the Church: The pulpeira tradition, especially in O Carballiño (Ourense), is linked to the monks of the Monastery of Oseira, who demanded their tributes in this mollusk.
• Tradition: It is traditionally cooked in large copper cauldrons, served on wooden plates and seasoned with coarse salt, paprika (sweet or spicy) and olive oil.
• The “Secado”: Originally, the octopus was dried in the sun to preserve it, since there were no cold rooms, which facilitated its transportation from the coast to the interior.

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