Galician octopus

Frozen octopus offers a far superior texture to fresh octopus , and this is not a commercial claim but a reality confirmed by both Galician tradition and science.

Fresh octopus, when cooked without prior freezing, tends to be excessively tough, rubbery, and difficult to chew, requiring very long cooking times (more than 2 hours) to tenderize, with inconsistent results. This occurs because octopus muscle fibers are exceptionally dense and rich in collagen. Freezing acts as a natural maceration process : the ice crystals that form inside the muscle cells partially break down the fibers and connective tissue. Then, when previously frozen octopus is cooked, it tenderizes much more easily, becoming tender in just 40-60 minutes, depending on its size.

Traditional Galician octopus cooks have always known this secret. In the past, they would beat the octopus against rocks to break down the fibers; with industrial freezing, they discovered a much more effective method. Virtually all the octopus served in the best Galician octopus restaurants has been previously frozen . Scientific studies confirm that freezing at -18°C, followed by slow thawing, produces a more tender texture without affecting the flavor, aroma, or nutritional value. At Bacalalo, all our Galician octopus is frozen immediately after being caught to guarantee the perfect texture you expect from authentic Galician-style octopus.

The traditional Galician method is the three-boil technique , which guarantees even cooking and a perfect texture.

First, thaw the octopus slowly in the refrigerator for 24 hours (never in a microwave or hot water). Fill a large pot with plenty of water (no salt) and bring it to a rolling boil. Optionally, add a peeled onion and two bay leaves. When it's boiling vigorously, hold the octopus by the head with tongs and submerge it completely for 10-15 seconds; then remove it and wait 10 seconds out of the water ( first boil ). Repeat this process two more times ( second and third boils ). On the third boil, leave the octopus in the water. This "shocking" technique helps the octopus's muscle fibers contract and relax gradually.

Once the water reaches a boil, reduce the heat to medium-low and cook for 40-60 minutes depending on the size : 40 minutes for octopuses weighing 1-1.5 kg, 50 minutes for 1.5-2 kg, and 60 minutes for 2-3 kg. Do not cover the pot. Check for doneness by piercing the thickest part of a tentacle with a toothpick: it should go in easily but with slight resistance. Turn off the heat and let the octopus rest in the water for 10-15 minutes.

Remove the octopus, drain it, and cut it into 1 cm slices with scissors. Serve on a wooden board, sprinkle with paprika and coarse salt , and drizzle with plenty of extra virgin olive oil . This is authentic Galician-style octopus. Serve with cachelos (potatoes cooked in the octopus's cooking liquid) and Albariño white wine.

Geographic origin determines differences in taste, texture and price , although both may be of the same species ( Octopus vulgaris ).

Galician octopus: Caught off the coasts of Galicia and northern Spain (FAO 27), it is raised in the cold waters of the Atlantic (12-16°C) and feeds on crustaceans and mollusks from the estuaries. This gives it an intense and deep marine flavor , firm flesh that is very tender after cooking, and a characteristic aroma. The usual size is 1.5 to 3 kg per piece. This is the octopus used by traditional Galician octopus restaurants and is the quality standard for authentic Galician-style octopus (pulpo a feira). Price: €18-€30/kg depending on the season.

Moroccan octopus: Caught off the coast of Morocco (FAO 34, Atlantic Ocean). Although it is the same species, the slightly warmer waters and different diet produce subtle variations. The flavor is a decent marine taste, but some experts consider it slightly less intense than Galician octopus. The texture after cooking is good and suitable. It is an excellent value option and many octopus restaurants use it without issue. Price: €12-€20/kg.

Both are suitable for Galician-style octopus and offer excellent results. The main difference lies in the intensity of the seafood flavor and the tradition: Galician octopus is the original and the benchmark. At Bacalalo, we work exclusively with Galician FAO 27 octopus to guarantee the highest quality and authenticity. By law, all octopus must indicate the fishing area on the label, so you can always verify its origin.

The amount depends on whether the octopus is a main course or a tapa , but as a general reference, calculate between 250-400g of raw (uncooked) octopus per person.

If pulpo a feira is the main course of a lunch or dinner, accompanied only by cachelos (potatoes) and bread, allow 350-400g of raw octopus per person . Keep in mind that octopus loses approximately 40-50% of its weight during cooking due to water loss. Thus, 400g of raw octopus becomes about 200-240g of cooked octopus, which is a generous portion.

If octopus is served as a tapa or appetizer , as part of a menu with other dishes, 250-300g of raw octopus per person is sufficient. This is equivalent to about 125-150g of cooked octopus, a suitable portion for sharing or as a starter.

To make the calculation easier: a 2 kg octopus (raw weight) serves 5-6 people as a tapa, or 4-5 people as a main course. A 1.5 kg octopus serves 4 people as a tapa or 3 people as a main course. A 3 kg octopus serves 8 people as a tapa or 6-7 as a main course.

At Bacalalo, we offer octopuses in different sizes so you can choose according to the number of guests. If you're unsure which size you need for your event, please contact us and we'll be happy to advise you. Remember that cooked octopus can be kept in the refrigerator for 3-4 days, so don't worry if you have leftovers: you can use them in salads, empanadas, or reheat them for another occasion.

Yes, you can cook octopus in a pressure cooker , and in fact, it's an increasingly popular method because it significantly reduces cooking time. However, it does require adjusting the timing to prevent the octopus from becoming overly soft or rubbery.

Pressure cooker method:

Defrost the octopus slowly in the refrigerator (24 hours). Fill the pressure cooker with plenty of water (no salt), and optionally add an onion and bay leaves. You can perform the three traditional boils before closing the pressure cooker (submerging and removing the octopus three times in the boiling water), although some cooks skip this step. Place the octopus in the water, close the pressure cooker, and cook at high pressure for 15-25 minutes depending on size : 15 minutes for octopuses weighing 1-1.5 kg, 20 minutes for 1.5-2 kg, and 25 minutes for 2-3 kg. Start timing when the pressure cooker reaches maximum pressure (when it whistles or the valve activates).

Once the cooking time is up, don't open the pressure cooker immediately . Let the pressure release naturally for 10-15 minutes (slow decompression). This is important to prevent the octopus from becoming tough due to the sudden pressure change. Afterward, open the cooker, check the tenderness by piercing it with a toothpick, and if it's tender, let it rest in the water for 10 minutes before cutting it.

Advantages: Much shorter cooking time (15-25 minutes compared to 40-60 minutes for the traditional method), energy savings, and excellent results in terms of texture. Precautions: It's easy to overcook in a pressure cooker, so it's best to undercook it the first time and add another 5 minutes if needed. The traditional method in a regular pot offers more control and is recommended by octopus cooks, but the pressure cooker is a valid and convenient alternative for everyday cooking. At Bacalalo, our Galician octopus works perfectly with both methods.

Cooked octopus can be kept in the refrigerator for 3-4 days if stored properly under hygienic and appropriate temperature conditions.

To keep cooked octopus fresh, follow these steps: Once cooked and sliced ​​(or whole if you prefer), place it in an airtight glass or food-grade plastic container. It's best to cover it with its own cooking liquid or, if you've drained it completely, with a clean, damp cloth to prevent the surface from drying out and hardening. Seal the container tightly and store it in the coldest part of the refrigerator (usually the bottom, near the back), at a temperature of 0-4°C .

If you've prepared seasoned Galician-style octopus (with oil, paprika, and salt), it can also be kept for 3-4 days, although the paprika may darken slightly over time. The olive oil helps retain moisture. Before eating octopus that has been refrigerated for several days, always check that it doesn't have a bad odor (ammoniacal, acidic), a slimy or sticky texture, or abnormal discoloration.

To reheat cooked octopus: You can eat it cold straight from the refrigerator, or reheat it gently. The best options are: steaming for 3-5 minutes (this keeps it juicy), pan-frying with a little olive oil over medium heat for 2-3 minutes (this gives it a delicious browned flavor), or microwaving on medium power for 1-2 minutes (cover it with a plate to prevent it from drying out). Avoid reheating it in boiling water, as this will overcook it and make it rubbery.

Freezing cooked octopus: If you won't be eating it within 3-4 days, you can freeze it after cooking. Cut it into the portions you'll be using, wrap it tightly in cling film, removing as much air as possible, and freeze. It can be stored for 2-3 months. To eat, thaw slowly in the refrigerator and gently reheat. Although the texture after refreezing is never exactly the same as freshly cooked octopus, it's still perfectly edible and delicious.

The classic and most successful pairing for pulpo a feira is albariño , the quintessential white wine of the Galician Rías Baixas.

Albariño is a white wine made from the Galician grape variety of the same name, which grows in the vineyards of the Rías Baixas region on granitic soils. Its organoleptic characteristics make it the perfect partner for octopus: vibrant acidity that contrasts with the richness of the octopus's oil, citrus notes (lemon, grapefruit, orange peel) that refresh the palate, minerality from the granitic soils that harmonizes with the octopus's natural salinity, and a slight bitterness on the finish that balances the briny flavor. Served chilled at 8-10°C , it cleanses the palate between bites. Recommended brands: Martín Códax, Pazo de Señorans, Paco & Lola, Terras Gauda.

Galician alternatives: If you prefer something with more body, a Godello from Valdeorras or Monterrei works very well. This white wine has more structure, notes of stone fruit (peach, apricot), and a touch of aromatic herbs. For those looking for something different, a Ribeiro (white from the Ribeiro DO) is another traditional Galician option, lighter and fruitier.

Wines from other regions: A Verdejo from Rueda also works well, with its freshness and herbaceous notes. A Basque Txakoli , with its slight effervescence and crisp acidity, is another refreshing option. For special occasions, a brut nature Champagne or a brut nature Cava add elegance, and the bubbles cleanse the palate beautifully.

Casual option: A Galician blonde beer like Estrella Galicia (the classic version or the 1906 Reserva Especial) is perfectly acceptable and very popular in informal octopus restaurants. The CO₂ from the beer helps cleanse the palate of the oil and paprika.

At Bacalalo, we also offer a selection of Galician wines that pair perfectly with our octopus. We can advise you on creating the perfect pairing for your Galician meal.

Yes, octopus is a very healthy and nutritionally dense food , especially when prepared simply as in the traditional Galician-style octopus.

High biological value protein: Octopus is an excellent source of complete protein. A 100g serving of cooked octopus provides approximately 18-20g of protein with all the essential amino acids, which is easily digestible and highly bioavailable. This makes it an ideal choice for athletes, seniors, or anyone looking for quality protein without the saturated fats of red meat.

Low in calories and fat: Octopus is very low in fat. 100g of cooked octopus provides only 70-80 calories and less than 1g of fat (mostly unsaturated and healthy). This makes it perfect for weight-control diets. However, the calorie count increases if a lot of olive oil is added during preparation, although extra virgin olive oil provides healthy monounsaturated fats.

Essential minerals: Octopus is notable for its iron content (important for preventing anemia), zinc (immune system and fertility), selenium (antioxidant and thyroid function), phosphorus (bones and teeth), potassium (blood pressure), and magnesium (muscle and nerve function). A serving of octopus can cover a significant portion of your daily needs for these minerals.

B vitamins: Octopus is rich in vitamin B12 (essential for the nervous system and red blood cell formation), niacin or B3 (energy metabolism), and folic acid or B9 (important for pregnant women). One serving can cover 30-50% of the daily requirement for B12.

Omega-3 fatty acids: Although in a lower proportion than oily fish, octopus provides moderate amounts of omega-3 EPA and DHA, which are beneficial for cardiovascular and cognitive health.

Considerations: Octopus is relatively high in cholesterol (about 50-60mg per 100g), although dietary cholesterol has less impact on blood cholesterol than previously thought. People with very high cholesterol levels should moderate their consumption. It is also rich in purines, so those suffering from gout should consume it with caution. Pulpo a feira (Galician-style octopus) has a moderate sodium content due to the added salt. Overall, octopus is an accessible, delicious, and nutritious seafood superfood.