Polbo á feira
Á feira Polbo ( Galician, literally " beautiful octopus "), even Polbo estilo feira or pulpo á galega is a traditional Galician dish as well as a term for a specific type of cuisine.
The preparation is in Galicia in the hinterland more widely than the coast. This was due to the traditional use of dried octopus as stockfish. Today mostly frozen octopus is used, which has a similar consistency and unlike fresh does not have to be extra soft beaten. The octopus is first dipped his head in a copper kettle with boiling water and pulled out again to let curl the arms in the boiling water. It is cooked for about 20 minutes then, where similar to the Italian al dente the correct cooking time on the consistency much decides. Then allowed to pull the preparation nor the same time in the hot water. The finished Octopus gets hot cut with scissors, sometimes thereby rejected the heads and decorated with coarse salt, pepper and olive oil. Served with unpeeled, mostly in Oktopussud boiled potatoes ( cachelos ) and bread on traditional wood panels. Drunk is this young red wine.
Are particularly Ourense and Lugo known for this method of preparation. Even at festivals in honor of the patron saints of Lugo and former Bishop of Leon, St. Froilán, it is traditionally served. The associated cooks are called polbeiras, the corresponding mostly simple Local polbeiras.
Polbeira when cutting
The finished dish
A Polbeira (2010)