A traditional Galician delicacy that combines the softness of octopus with just the right touch of paprika and olive oil, creating a simple but flavourful dish. Perfect for a special meal or to enjoy a delight from the sea.
Ingredients:
- 1 octopus of approximately 1.5 kg
- 1 bay leaf
- Coarse salt to taste
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika (optional)
- Extra virgin olive oil
- Potatoes (optional)
Elaboration:
- Clean the octopus thoroughly under cold water to remove any impurities. Bring a large pot of water to the boil and add the bay leaf. When the water is boiling, grab the octopus by the head and submerge it and remove it from the water three times to "scare" it so that the skin remains on during cooking.
- Leave the octopus in the pot and cook over medium heat for about 45-50 minutes, or until tender. You can check for doneness by pricking the octopus with a fork; if it goes in easily, it is ready. If you choose to accompany the octopus with potatoes, add them to the pot with about 20 minutes left so that they cook at the same time.
- Once cooked, remove the octopus from the pot and leave to rest for a few minutes. Cut the tentacles into slices about one centimetre thick and place them on a plate, preferably a wooden plate.
- Sprinkle the octopus with coarse salt and paprika, mixing sweet and spicy according to your taste. Finally, drizzle generously with extra virgin olive oil to give it that final, characteristic touch.
- Advice:
- If you want to make sure the octopus is very tender, you can freeze it beforehand and then defrost it before cooking. This breaks down the fibres of the octopus and makes it softer.
- It is important not to overcook the octopus to prevent it from becoming rubbery. Keep an eye on the time and texture when you poke it.
- The dish is traditionally served on a wooden plate, which helps absorb excess oil and improves the presentation.
Enjoy this spectacular octopus, a real delicacy of the sea!
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