Galician-style octopus
Tender octopus on sliced potatoes, dressed with sea salt, smoked paprika and good olive oil, as served at Galician fairs.
- 70 min10 prep · 60 cook
- MediumDifficulty
- 690 kcalper serving
Ingredients
- Octopus, previously frozen2 kg
- Medium potatoes4
- Bay leaf1
- Paprika (sweet and hot mixed)2 tsp
- Coarse sea salt1 tbsp
- Olive oil6 tbsp
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Steps
- 1
Bring a large pot of water with the bay leaf to a rolling boil.
- 2
Holding the thawed octopus by the head, dip it into the boiling water three times, then drop it in.
- 3
Simmer until a skewer slides easily into the thickest part of the tentacles.
- 4
Turn off the heat and leave the octopus to rest in the water.
- 5
Lift out the octopus and boil the whole, peeled potatoes in the same water until tender.
- 6
Slice the potatoes thickly onto a wooden board and cut the tentacles into rounds with scissors on top.
- 7
Sprinkle with coarse salt and paprika, drizzle generously with olive oil and serve warm.
Tips and questions
- Why should the octopus be frozen first?
- Freezing breaks down the fibres and makes it tender, replacing the old habit of beating it. Two days in the freezer is enough.
- How do I know it is done?
- A skewer slides into the thickest part of a tentacle with little resistance. Then let it rest 10 minutes in the water so the skin does not peel off.
Enjoy your meal!
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