Pulpo a la Gallega

The story

In Galicia it is called 'polbo á feira' — fairground octopus: at the cattle markets, the 'pulpeiras' boiled the octopus in huge copper cauldrons, cut it with scissors onto wooden plates and seasoned it with olive oil, sea salt and pimentón. The curious part: the great octopus tradition arose, of all places, inland — where traders once carried the pulpo. Cooked tender on potato slices — all of Galicia's pride.