You are cooking: Fremantle Octopus Polbo á Feira
calculating... March 12, 2021

Fremantle Octopus Polbo á Feira

  • 2 people
  • 30mins
  • 45mins
  1. Remove the Raw Fremantle Octopus from the pouch and rinse under cold running water.
  2. Fill a steaming pot with water making sure that water is below the tray line, bring it to a boil over high heat.
  3. Line the steaming basket with Fremantle Octopus, making sure to evenly distribute to achieve even cooking.
  4. Reduce the heat to a simmer and insert the steaming basket into the steaming pot. Steam with a closed lid for about 20 minutes.
  5. In the meantime, place another pot with salted cold water and potatoes over medium heat. Boil until fork tender. Remove from water and let it cool.
  6. Pierce the thickest part of the Fremantle Octopus with the help of a sharp paring knife or toothpick. If it goes through without much resistance, your Fremantle Octopus is cooked. Otherwise, cook for another 5 minutes and test again.
  7. Remove your Fremantle Octopus from the pot and cover until cooled down. It is possible to steam the Fremantle Octopus a day before service and keep covered in the fridge until needed.
  8. Once cooled down, cut Fremantle Octopus into 1 cm thick medallions.
  9. Cut potato into 1 cm thick slices and transfer to your plate. Top it with Fremantle Octopus.
  10. Garnish your dish with a generous amount of olive oil and smoked paprika. Season with salt flakes to taste.
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  • 250 g Raw Fremantle Octopus, defrosted
  • 3 Medium Potatoes
  • Olive Oil
  • Smoked Paprika
  • Salt Flakes

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