Being large quantities of Octopus the tribute that the monks received from their coastal sharecroppers, they began to distribute the surplus among their Carballiñenses parishioners, for personal consumption and sale, thus creating the “Octopus to Feira”, rooted custom, creating a professional collective dedicated to the direct acquisition, transport and prepared sale of the Octopus at parties and fairs, reaching to this day the ancient trade of “pulpeiras” and “pulpeiros”.
Starting from a monthly fair, which until then had been held in Cea, to trade and collect taxes, concession granted to the monks by King Sancho IV in the year 1286 (13th century), the friars saw the benefit of moving it, towards the third third of the seventeenth century, to the lands of the Monastery, settling on the banks of the royal road in Partovía contributing to the formation of the current Carballiño, thus creating a fair space of important commerce and where the trade of “pulpeiras” was developed and “Pulpeiros”.


Put in a pot water with a little salt to boil. Introduce the octopus by raising and lowering it 3 times. Let it cook for 20 or 30 min. depending on its thickness. Turn off the heat and let stand 20 min.
Cut the octopus into slices, add virgin olive oil, coarse salt and sweet or spicy paprika.
It can be accompanied by cooked potatoes.
1 kg of octopus
Virgin olive oil
Sweet or spicy paprika
Coarse salt