🐙 Pulpo a la Gallega

4 servings · prep 10 min · cook 45 min

Ingredients

• 1 octopus, 1.5 kg (frozen then thawed)
• 600 g potatoes
• 1 bay leaf
• 2 tsp sweet smoked paprika
• 1 tsp hot paprika
• Coarse salt
• 100 ml olive oil

Method

1. Use a FROZEN then thawed octopus: freezing breaks down the fibres and replaces the old trick of beating it against a rock.
2. Bring a large pot of water to the boil with the bay leaf. Dip the octopus in 3 times, 5 seconds each, before leaving it in: this thermal shock stops the skin from peeling away.
3. Cook 35 to 45 min depending on size. It is ready when a knife tip slides into the thickest part without resistance.
4. Cook the potatoes in the same water, they will take on all the octopus flavour.
5. Cut the tentacles into thick rounds with scissors and lay them over the potatoes.
6. Finish with coarse salt, both paprikas and a generous drizzle of olive oil. Serve warm, on wood if you can.

Adapted from The Spaniard's Kitchen (YouTube)

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