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- Galician-style octopus
Galician-style octopus
Ingredients
Step by step process
Preparing the octopus and potatoes
- 1
Clean the octopus thoroughly under cold running water. Locate the beak between the arms (in the center) and push it out or cut it out. If the octopus is frozen, let it thaw slowly in the refrigerator for a better texture.
- 2
Pour 3-4 liters of water into a large pot, bring to a boil, and add about 1 teaspoon of salt. Hold the octopus by the head and dip it into the boiling water three times for 2-3 seconds each - the arms will curl nicely.
TIP:Blanching: a brief immersion in boiling water (20-60 seconds), then promptly remove and, if desired, cool in cold water. It tenderizes the flesh and preserves color. It can also be used for other seafood and vegetables.
- 3
Then fully immerse the octopus in the pot, reduce the heat to a gentle simmer (small bubbles), and cook for 50-60 minutes depending on size. Check tenderness by piercing the thickest part of a tentacle with a knife or fork - it should go in easily.
Cooking the potatoes
- 4
Peel the potatoes and slice them into thicker rounds (about 1.5 cm).
- 5
About 30 minutes into cooking the octopus, carefully add the sliced potatoes to the same pot and cook together for another 15-20 minutes, until the potatoes are soft (check with a fork).
- 6
Once the potatoes and octopus are tender, lift both out with a slotted spoon and let rest for about 5 minutes so they can be safely cut and served.
Serving
- 7
Arrange the potatoes on plates or a wooden board in a single layer.
- 8
Slice the octopus into pieces about 1 cm thick and arrange them over the potatoes.
- 9
Drizzle each portion with good extra-virgin olive oil, sprinkle with ground sweet paprika, and, to taste, add a pinch of hot paprika and a little salt.
- 10
Serve warm as tapas or an original starter, ideally with bread and a glass of dry white wine.
More tips:
If the octopus is frozen, let it thaw slowly - the meat will be more tender.
Let the octopus rest a while after cooking. it will be easier to slice into neat pieces.
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