Galician-Style Octopus

Tender, pearly octopus sliced over a bed of soft potatoes. Smoked paprika and extra virgin olive oil provide an aromatic depth reminiscent of the Spanish coast.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 418
• Protein: 36 g
• Carbs: 28 g
• Fat: 17 g

Ingredients

• 1 kg Octopus vulgaris ( cleaned )
• 500 g Potato ( peeled and sliced into 1cm rounds )
• 1 piece Onion ( whole )
• 2 piece Bay leaf ( whole )
• 4 tbsp Extra virgin olive oil
• 1 tbsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Hot pepper en poudre optional

Instructions

1. Blanching the octopus

   Bring a large pot of water to a boil with the onion and bay leaf. Hold the octopus by the head and dip the tentacles into the boiling water three times to curl them and set the skin.

2. Slow cooking

   Submerge the octopus completely. Simmer gently for about 40 minutes. The meat is ready when a knife tip slides into the thickest part without resistance.

3. Cooking the garnish

   Remove the octopus and set aside. In the same cooking water, add the potato slices. They should be tender but remain whole when tested with a knife.

4. Slicing and seasoning

   Slice the tentacles into 1 cm rounds using scissors. Arrange the potatoes on a plate, cover with the octopus. Drizzle with olive oil, sprinkle with smoked paprika and sea salt.

Chef's tips

• If the octopus is fresh, freeze it for 24h beforehand to break the fibers and ensure maximum tenderness.
• Never salt the octopus cooking water, as it toughens the skin.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently with steam to avoid toughening the meat.