Galicia and the Basque Country join hands in this pintxo: a cube of pulpo a feira (Galician-style octopus) with its paprika, skewered alongside the anchovy, gherkin, and olive of the classic gilda. The result is an original bite where the tender octopus, the smoky paprika, and the salty anchovy coexist in perfect balance. Pure seafood fusion on a skewer.
Pulpo a feira is one of Galicia's most iconic dishes: slices of cooked octopus, paprika, coarse salt, and olive oil. Translating that concept to a gilda skewer is an exercise in brilliant synthesis. The octopus tentacle has just the right texture to be skewered and bitten in one go, the paprika from La Vera adds smoke and color, and the olive finishes with its enveloping fat. Galicia and the Basque Country on the same skewer — an Atlantic marriage.
Ingredients
- 250g cooked octopus tentacle (we use Handmade Gourmet Cantabrian Anchovy, Olive, Gherkin, and Dried Tomato Gilda)
- 12 pitted Gordal green olives
- Paprika from La Vera (sweet and spicy)
- Long pintxo skewers
- Extra virgin olive oil
- Coarse salt
Step-by-step preparation
- If cooking the octopus yourself: 3 quick dips in boiling water before fully immersing it. Cook for about 35-40 minutes over low heat until a knife goes in without resistance. Let it rest in its water for at least 15 minutes. If using packaged cooked octopus, simply take it out and pat it dry.
- Cut the tentacle into 1.5 cm thick slices. Each slice should be thick enough to be skewered without breaking but thin enough to be eaten in one bite. Sprinkle with paprika from La Vera — a mix of sweet and spicy is ideal — and a touch of coarse salt.
- Skewer onto the toothpick: seasoned octopus slice, Gordal olive. It's that simple. Drizzle with a generous thread of extra virgin olive oil. The magic lies in the quality of the octopus and the paprika. Serve at room temperature — cold octopus hardens.
The house trick
The octopus must be tender but with a bite. If it falls apart, it's overcooked. If it's hard to chew, it's undercooked. The right point is when the knife goes in easily but the tentacle still has structure. And the paprika: always from La Vera, never Hungarian or from elsewhere. The smokiness of La Vera is what makes this truly taste like Galicia.
Buy it at BacalaloHandmade Gourmet Cantabrian Anchovy, Olive, Gherkin, and Dried Tomato Gilda€9.90 · Refrigerated 24-48h delivery →Frequently asked questions
Can I use pre-cooked octopus?
Yes, pre-cooked octopus (fresh from the fishmonger or quality packaged) speeds up the recipe significantly. You just need to season it with oil, salt, and paprika.
What kind of paprika should I use?
Paprika from La Vera, sweet or bittersweet, faithful to the a feira style. It provides color and that characteristic smoky touch.
How do I assemble the gilda without it falling apart?
Skewer the ingredients compactly onto a sturdy toothpick, alternating textures, and serve at room temperature so the octopus is at its best.
