Andalusian Fried Baby Octopus (Pulpitos Fritos)
Pulpitos fritos Say it: pool-PEE-tohs FREE-tohs
Pulpitos fritos is a classic Andalusian tapas dish of tiny octopuses simmered until tender, then floured and fried until crisp. It is served hot with lemon, often with a scattering of garlic and parsley, in coastal bars and at home. The octopus stays juicy inside while the thin coating turns golden and crunchy. It tastes of the sea, olive oil, and fresh lemon, and is made for sharing over a cold drink.
Andalusian Fried Baby Octopus (Pulpitos Fritos)
Pulpitos fritos
Pronounced pool-PEE-tohs FREE-tohs
- Serves
- 4
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the octopus well under cold water. Bring a large pot of water to a boil with the bay leaf and 1 tbsp salt, add the octopus, and lower to a gentle simmer. Cook for 30-40 minutes, until a knife slips easily into the thickest part of a tentacle; baby octopus can be ready closer to 25 minutes, so check early.
Let the octopus cool in its cooking liquid for 10 minutes, then drain and pat thoroughly dry with paper towels. Cut any larger pieces into 1-inch (2.5 cm) pieces, keeping small ones whole.
In a shallow bowl, mix the flour, 1/2 tsp salt, and black pepper. Toss the octopus pieces in the flour, shake off excess, and set on a tray for 5 minutes so the coating hydrates.
Pour the olive oil into a deep skillet to a depth of about 1 inch (2.5 cm) and heat to 350°F (175°C). Fry the octopus in small batches for 2-3 minutes, turning once, until golden and crisp; avoid crowding the pan.
Lift onto a rack or paper towels to drain, then sprinkle immediately with a little salt. Toss the hot octopus with the garlic and parsley.
Serve right away with lemon wedges for squeezing over the top.
Regional variants
Some Andalusian bars serve pulpitos fritos with alioli for dipping, and a few cooks add a pinch of sweet paprika to the flour.
Cook's notes
- Dry the octopus very well before flouring; moisture is the main reason the crust turns soft instead of crisp.
- Fry in batches and keep the oil at 350°F (175°C); too cool and the coating drinks oil, too hot and it browns before the octopus heats through.
- If using larger octopus, cut it into bite-size pieces and simmer until fully tender before frying.
Serve with
Cold beer, dry sherry, or a simple green salad; lemon wedges alongside.
Make ahead and storage
Best eaten immediately; cooked octopus can be simmered and refrigerated up to 1 day ahead, then dried and fried just before serving.
