Galician octopus

The Galician octopus ( Octopus vulgaris ) is considered worldwide to be the highest quality octopus for gastronomy, and its fame is fully justified. Caught in the cold, rich waters of the Galician Atlantic, especially in the estuaries and coastal areas of Galicia, this cephalopod feeds on crustaceans, mollusks, and small fish, which gives it an extraordinarily flavorful, tender, and aromatic flesh.

What distinguishes Galician octopus from other origins is its fishing environment and natural diet. The Galician estuaries, with their cool waters (12-16°C), oxygen-rich currents, and abundant food, produce octopuses with a firm yet tender texture, a deep marine flavor, and a unique ability to absorb the flavors with which they are cooked. Galician octopus typically weighs between 1.5 and 3 kg per piece, the ideal size for obtaining meaty but not excessively thick tentacles.

In Galicia, octopus is not just an ingredient: it's a cultural symbol. Galician pulperías , establishments dedicated exclusively to cooking octopus, have perfected the art of its preparation over generations. Octopus is traditionally served on the famous pulpeira (wooden board), sliced ​​with scissors, drizzled with extra virgin olive oil, sweet or hot paprika, and coarse salt. This dish, known as pulpo a feira or pulpo á galega , is the essence of Galician cuisine: simplicity, quality ingredients, and refined technique.

At Bacalalo, we exclusively select Galician octopus from the estuaries, sustainably caught and immediately frozen to preserve its freshness. This pre-freezing, far from being a defect, is actually a traditional requirement that significantly improves the octopus's texture, as we will explain in detail later.

Contrary to the popular belief that "fresh is always better," the opposite is true for octopus: previously frozen octopus offers a far superior texture to fresh octopus . This isn't a marketing gimmick, but a traditional technique that Galician octopus cooks have known for decades and that science has subsequently confirmed.

Fresh octopus , when cooked without prior freezing, tends to be excessively tough, rubbery, and difficult to chew, requiring very long cooking times (even more than 2 hours) to tenderize, with inconsistent results. This occurs because the octopus's 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, allowing the octopus to cook much more evenly and become tender in a reasonable time (40-60 minutes depending on size).

Traditional Galician octopus vendors have always known this. In the past, before industrial freezing, they would beat the octopus against rocks for several minutes to break down the fibers (a technique still seen at some traditional fairs). With the advent of freezing, they discovered that this method was much more effective and consistent. Today, virtually all the octopus served in the best Galician octopus restaurants has been previously frozen , although many don't advertise this to avoid the consumer's mistaken negative perception.

Scientific studies have confirmed that freezing at -18°C or lower, followed by slow thawing, produces a significantly more tender texture without negatively affecting the flavor, aroma, or nutritional value of the octopus. In fact, properly frozen octopus retains all its proteins, minerals (especially iron, zinc, and selenium), and vitamins.

At Bacalalo, all our Galician octopus is frozen immediately after being caught , following strict flash-freezing protocols that guarantee the formation of microcrystals of ice that do not excessively damage the cells. This allows you to enjoy octopus with the perfect texture: tender, juicy, and easy to chew, just like it's served in the best Galician octopus restaurants.

The traditional Galician technique for cooking octopus is known as the three-boil method (or "scare octopus" in Galician), and it's essential for achieving the perfect texture. Although it may seem like a ritual, it has a solid scientific basis: successive boils help to progressively contract and relax the muscle fibers, resulting in more even cooking.

Ingredients needed: 1 frozen Galician octopus (1.5-2.5 kg), plenty of water (unsalted), 1 peeled onion (optional, traditional), 2 bay leaves (optional). Salt is not added to the cooking water because the octopus already contains natural sea salt and salt could toughen it.

Step-by-step process:

• Defrosting: Defrost the octopus slowly in the refrigerator for 24 hours. Never defrost it in the microwave or under hot water, as this will negatively affect the texture.
• Preparing the water: Fill a large pot with plenty of water (the octopus should be completely submerged). Add the onion and bay leaf if desired. Bring the water to a rolling boil.
• First boil: Hold the octopus by the head with tongs and submerge it completely in boiling water for 10-15 seconds. Remove it and wait 10 seconds out of the water. The tentacles will curl slightly.
• Second boil: Submerge the octopus completely again for another 10-15 seconds and remove it. Wait another 10 seconds. The tentacles will curl more tightly.
• Third boil: Submerge it for the third time, but this time leave it in the water. From this point on, the actual cooking process begins.
• Cooking: Reduce heat to medium-low to maintain a gentle simmer. Cook for 40-60 minutes depending on size: 40 minutes for 1-1.5 kg octopuses, 50 minutes for 1.5-2 kg, 60 minutes for 2-3 kg. Do not cover the pot.
• Check: Pierce the thickest part of a leg with a toothpick or fork. It should go in easily but with slight resistance. If it's hard, cook for another 10 minutes; if it's very soft, reduce the cooking time next time.
• Resting: Once cooked, turn off the heat and let the octopus rest in the cooking water for 10-15 minutes. This allows the temperature to stabilize and the texture to set.

Remove the octopus, let it drain, and immediately slice it into rounds about 1 cm thick using kitchen scissors (the traditional method). Serve on a wooden board, sprinkle with sweet or hot paprika , coarse salt, and a generous drizzle of extra virgin olive oil . Accompany with cachelos (boiled potatoes) or simply bread. This is authentic Galician-style octopus.

Pulpo a feira (also called pulpo á galega ) is probably the most emblematic dish of Galician cuisine, and its apparent simplicity hides a refined technique that requires exceptionally high-quality ingredients and precise execution. This dish, traditionally served at Galician fairs and festivals, has become a universal symbol of Galicia.

Ingredients (for 4 people):

• 1 cooked Galician octopus (approximately 1.5-2 kg before cooking)
• Sweet paprika from La Vera or hot paprika (to taste)
• Extra virgin olive oil (abundant, high quality)
• Coarse salt (preferably sea salt)
• Optional but traditional boiled potatoes

Preparing the potatoes (optional but recommended): While the octopus rests after cooking, you can use the cooking water to cook potatoes. Peel medium-sized potatoes (Kennebec or Agria varieties, which shouldn't fall apart), cut them into thick slices of 2-3 cm, and cook them in the octopus water for 20-25 minutes until tender. Drain and set aside.

Traditional assembly and presentation:

• Use a pulpeira or round wooden board (if you don't have one, a large wooden or ceramic plate).
• Cut the octopus into slices approximately 1 cm thick using kitchen scissors. Cut the head into pieces as well. Traditionally, it is cut directly on the cutting board.
• Arrange the octopus slices neatly on the board. If you've prepared potatoes, place them around or underneath the octopus.
• Sprinkle generously with paprika . The amount is to taste: Galicians tend to be generous. You can use only sweet paprika, or mix sweet and hot for a more intense flavor.
• Add coarse salt to taste (in moderation, because the octopus already has natural saltiness).
• Finally, drizzle everything with a generous amount of extra virgin olive oil . Don't be shy: the oil is essential for the paprika to adhere and for adding moisture.

Serving: Pulpo a feira is served warm or at room temperature, never cold straight from the refrigerator nor excessively hot. It is traditionally eaten with wooden toothpicks or a fork, accompanied by Galician bread for dipping in the paprika-infused oil left on the board. The classic pairing is a chilled Albariño white wine from the Rías Baixas region (8-10°C), whose acidity and minerality perfectly complement the richness of the octopus.

This dish embodies the Galician culinary philosophy: exceptional ingredients, simple preparation, and a masterful result . At Bacalalo, we provide the high-quality octopus you need for a perfect outcome.

Not all octopuses sold are the same, and their geographic origin has a direct impact on quality, flavor, texture, and, of course, price. Understanding these differences is essential for making informed purchasing decisions.

Galician octopus (Spanish): Caught off the coasts of Galicia and northern Spain (Cantabrian Sea, Atlantic Ocean), it is considered the highest quality for gastronomy. The Galician common octopus (Octopus vulgaris) is raised in cold waters (12-16°C) and feeds on crustaceans and mollusks from the Galician estuaries, giving it an intense marine flavor, firm flesh that is tender after cooking, and a characteristic aroma. The usual size is 1.5 to 3 kg per piece. The skin is typically reddish-brown with characteristic spots. Price: €18-€30/kg depending on the season and size. This is the octopus used by traditional Galician octopus restaurants (pulperías) and the one we offer at Bacalalo.

Moroccan octopus: Caught off the coast of Morocco (Atlantic Ocean), it is the most common alternative source in the Spanish market. Although it belongs to the same species ( Octopus vulgaris ), the slightly warmer water conditions and diet produce subtle differences. Moroccan octopus is of good quality, with a pleasant marine flavor and suitable texture, although some experts detect a slightly less intense flavor than Galician octopus. It is an excellent value option. Price: €12-€20/kg. Many octopus restaurants and other food stalls use it without issue.

Octopus from Mauritania and West Africa: Originating from warmer waters, it can be of the same species or slightly different species. Generally smaller (1-1.5 kg) and with a somewhat more fibrous texture. More economical price: €8-€15/kg. Suitable for stews and dishes where the octopus is cooked for a long time.

Asian (Pacific) octopus: This includes several different species such as Octopus minor (Korean octopus), Octopus sinensis (Chinese octopus), and others. Although edible, they have different organoleptic characteristics: a more rubbery texture, a less pronounced marine flavor, and thinner skin. They are used in Asian cuisine but are not suitable for traditional Galician-style octopus (pulpo a feira). Price varies considerably but is generally low: €6-€12/kg.

How to identify the origin: By law, all octopus sold must indicate its fishing area. Look for designations on the label such as "FAO 27" (Northeast Atlantic, includes Galicia), "FAO 34" (Central-East Atlantic, includes Morocco and Mauritania), or "FAO 61" (Northwest Pacific, Asia). At Bacalalo, we work exclusively with Galician octopus from FAO 27 , guaranteeing the origin and quality that authentic Galician-style octopus deserves.

Octopus, whether frozen or cooked, requires proper handling and storage to maintain its quality, food safety, and optimal texture. Here's everything you need to know.

Storing frozen octopus: Frozen octopus must be kept at a temperature of -18°C or lower at all times. Store it in the coldest part of your freezer (usually the back). Properly frozen, it can be stored for 6-12 months without significant loss of quality. Check that the packaging is intact, without tears or signs of refreezing (excessive ice crystals, discoloration). Never refreeze octopus that has already been thawed, as this will severely affect the texture and could present microbiological risks.

Proper thawing: This is one of the most important steps. Thawing must be slow and in the refrigerator to preserve the texture. The recommended method is to place the frozen octopus in a container (to collect any released liquid) in the refrigerator and let it thaw for 24-36 hours, depending on its size. This slow method prevents water pockets from forming inside the meat and maintains the integrity of the cell structure. Never thaw octopus at room temperature, under hot water, or in the microwave, as these quick methods produce an uneven, rubbery, and unappealing texture. If you are in a hurry, you can thaw it under cold running water (in its sealed packaging), but this requires at least 4-6 hours and is less recommended.

Storing cooked octopus: Once cooked, the octopus can be kept in the refrigerator for 3-4 days. Store it in an airtight container, preferably submerged in its own cooking broth or covered with a damp cloth to prevent it from drying out. If you wish to store it longer, you can freeze it after cooking: cut it into the portions you will use, wrap it tightly in cling film, and freeze. It can be kept frozen for 2-3 months. To use, defrost it slowly in the refrigerator and heat gently (by steaming, in a pan with a little oil, or in a microwave on low power).

Signs of spoilage: Discard the octopus if it has a foul odor (ammoniacal, acidic, or putrid), a slimy or sticky texture, excessive discoloration (greenish or grayish tones), or an abnormal taste. Fresh, well-preserved octopus has a mild sea smell, a firm texture, and a characteristic reddish-brown color.

At Bacalalo, we ship frozen octopus in refrigerated packaging with ice packs , guaranteeing that it arrives at your home in perfect condition. Upon receipt, place it in the freezer immediately if you are not going to cook it within the next 24 hours.

Bacalalo is not just another online store: we are seafood specialists with over 30 years of experience selecting the finest Galician octopus for our customers. Since 1990, our physical store in Barcelona's Mercat del Ninot has been a landmark for lovers of quality seafood.

Rigorous selection and guaranteed origin: We work exclusively with Galician estuary octopus (FAO 27) , sustainably caught off the Galician coast. We do not sell octopus of dubious or mixed origins. Each piece we offer has been selected for size (1.5-3 kg), freshness, and quality. We maintain direct relationships with trusted Galician fish markets and suppliers, allowing us to guarantee complete traceability: we know exactly where each octopus comes from.

Optimal freezing and preservation: Our octopus is frozen using flash-freezing techniques immediately after capture, preserving all its organoleptic and nutritional properties. We maintain an uninterrupted cold chain from the source to your home. Our refrigerated chambers operate at -20°C, guaranteeing that the product is preserved in ideal conditions.

Formats tailored to your needs: We offer whole octopus for those who want to cook it whole (ideal for special occasions or families), and individual octopus legs for smaller portions or for those who prefer convenience. All formats are cleaned and ready to defrost and cook, with no waste.

Fast and secure shipping: We ship throughout Spain within 24-48 hours under refrigerated conditions . We use insulated packaging with sufficient cold packs to guarantee that the octopus arrives completely frozen. This is crucial: octopus that thaws during transport loses quality. Our logistics system is optimized for frozen products, unlike general stores.

Expert advice: Don't know how to cook octopus? Unsure about the quantities? Want tips for perfect Galician-style octopus? Our team, with decades of experience in seafood, is available to advise you by phone, email, or in person at our Barcelona shop. We share traditional Galician recipes, techniques, and tricks.

Fair value for money: High- quality Galician octopus is fairly priced, reflecting its origin, sustainable harvesting, and proper processing. At Bacalalo, we offer competitive prices without compromising quality, thanks to our direct relationships with suppliers and our purchasing volume.

Beyond octopus: At bacalao.com you'll find everything you need for a complete Galician meal: La Vera paprika, premium extra virgin olive oils, Albariño and other Galician wines, seafood preserves, and of course, all kinds of cod. We can help you create themed Galician menus or personalized gourmet gift baskets. We invite you to explore our catalog and experience the difference of shopping at a specialist store with three decades of passion for seafood.