Polbo á feira facts for kids

Polbo á feira (say "POHL-boh ah FAY-rah") is a super famous and yummy traditional dish from Galicia, a region in Spain. It means "fair-style octopus." In Spanish, it's often called pulpo a la gallega, which means "Galician-style octopus." This dish is a big part of Galician food culture!

Polbo á feira with bread and wine

What is Polbo á Feira?

Polbo á feira is a simple yet delicious dish. Its main ingredient is, you guessed it, octopus! It's often served at local fairs and festivals in Galicia. This is why it's called "fair-style."

How is it Cooked?

Making Polbo á feira is a special process.

• First, the octopus is boiled in a big copper pot called a cauldron.
• Before it goes in fully, the cook dips the octopus's tentacles in and out of the hot water three times. This makes the tips of the tentacles curl up nicely.
• The head of the octopus is sometimes not used.
• The octopus cooks until it's just right. It shouldn't be too soft or too chewy. This is like cooking pasta "al dente" (meaning "to the tooth").
• It usually boils for about 20 to 45 minutes. Then, it rests in the hot water for another 20 minutes.
• After cooking, the octopus is cut into small pieces with scissors.
• Finally, it's sprinkled with coarse salt and two types of paprika: sweet and spicy. A drizzle of fresh olive oil finishes the dish.

How is it Served?

This tasty octopus dish is traditionally served on round wooden plates. People usually eat it with fresh bread. It's also common to drink young Galician red wine with it. Tradition says you shouldn't drink water when eating this dish!

A Bit of History

Long ago, people in Galicia, even far from the coast, could enjoy octopus. This was because it was dried, like stockfish, so it could be kept for a long time. Today, most restaurants use frozen octopus. Freezing makes the octopus tender, so it doesn't need to be pounded before cooking. This is different from fresh octopus, which needs a lot of pounding to avoid being rubbery.

Special Cooks and Restaurants

The regions of Ourense and Lugo in Galicia are famous for their amazing octopus dishes. Polbo á feira is a very important food at the San Froilán festival in Lugo.

Some cooks are experts at making this dish. They are usually women and are called polbeiras. In the past, you'd find them at rural fairs. Now, many polbeiras (which also means octopus restaurants) have opened all over Galicia. These places are usually cozy and rustic, not fancy.

See also

In Spanish: Pulpo a la gallega para niños