Today we have Julio, chef and Galician, to bring us the authentic recipe for Galician octopus in a pressure cooker (or octopus á feira , as they say in Galicia). Nothing better than him to tell us how to make the traditional recipe!

Julio gives us some of the tricks to make it perfect, from showing us how to scare it so it doesn't peel, to considerations such as not putting salt or bay leaves in the water if we want to do it right. The octopus is logically accompanied by boiled potatoes, and they look good red with paprika!

A good octopus made in no time thanks to the Perfect WMF pressure cooker. We prepare it in the largest pot, the 8.5L one (you can see it here individually or together with the 4.5L body ), although you can do it perfectly the same in the more common 6.5L set .

We hope you enjoy this traditional Galician octopus, it is delicious and it is made in record time. I attest that it comes out delicious!
Galician octopus recipe in a quick cooker

Ingredients (for 8 portions with an 8.5 L pot)

  • 1 frozen octopus of 2.5 kg
  • 1.5 kg of potatoes to cook
  • quality paprika
  • extra virgin olive oil
  • flower of salt


  1. Defrost the octopus in plenty of water (NOT HOT).
  2. Pour 5 liters of water into the WMF pressure cooker and put it on maximum heat until it starts to boil WITHOUT SALT.
  3. Meanwhile, clean the suckers and tentacles well and remove the mouth or beak from the center-underside of the head.
  4. Peel the potatoes and cut them into large pieces
  5. When the water in the pot starts to boil, put the octopus in and leave it in the boiling water for 1 minute, take it out, keep it out for 1 minute and start again, 1 minute boiling and 1 minute out. Repeat this operation 3 times, on the fourth leave it in the water and close the lid of the pressure cooker and continue with the heat at maximum, when the valve has risen to the second ring, lower the heat and cook on the second ring above for 7 minutes.
  6. Let depressurize without forcing so that the lid comes off easily. Remove the octopus and reserve in a container, also pouring 3/4 of the hot cooking water, cover it so it does not cool
  7. With the rest of the cooking water in the pot, add the potatoes; close the pot again and put the heat to maximum, when the valve has risen to the second ring, lower the heat and cook on the second ring above for 3 minutes.
  8. While the potatoes are cooking, cut the octopus into bite-size pieces.
  9. Let the pot depressurize without forcing until the lid comes off easily.
  10. Remove the potatoes from the water and drain them; place them next to the already cut octopus and dress everything in this order: sprinkle the paprika, then the salt and finally water generously with olive oil.

Galician octopus in a quick cooker


Concepcion said:

En la olla se ven rodajas de limón y laurel. Cuando se le ponen?, o es para la fotito?

Alberto said:

Muy buenas!! Unas recetas estupendas y super sabrosas. En este caso el pulpo a feira es un pulpo que se prepara únicamente con aceite, pimentón y sal, y la forma de cocción es directa.
En el pulpo a la gallega se tiene que “asustar” al pulpo en su cocción y se introducen los cachelos como mayor diferencia entre ambos. Un saludo!!!

Cecilia said:

He preparado hoy la receta para mi familia, nunca había cocinado pulpo y ha quedado estupenda. Muchas gracias por compartirla!

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