Galician-Style Octopus
Ingredients
- 1 kgOctopus vulgaris (cleaned)
- 500 gPotato (peeled and sliced into 1cm rounds)
- 1 pcOnion (whole)
- 2 pcBay leaf (whole)
- 4 tbspExtra virgin olive oil
- 1 tbspSmoked paprika
- 1 pinchGray sea salt
- 1 pinchHot pepper en poudre
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently with steam to avoid toughening the meat.
