Galician style Octopus

Ingredients
  • 500 g of octopus
  • Hot paprika
  • Virgin olive oil
  • Bay leaves
  • 500 g of potatoes
  • Marine salt
Preparation

Wash the octopus and dry it with absorbent paper. Then freeze it to get a softer texture. Defrost the octopus and put in a pot with abundant water and two or three leaves of ground bay.

Immerse the octopus several times with the tentacles down and, finally, leave it inside the water when it boils. Leave it cooking for 30 or 40 minutes. To know if it is well cooked, we can poke it to check that it is soft. Remove it from the heat, remove the water and let it rest for 15 minutes so that the skin detaches.

Cut the potatoes into small pieces and cook them in the same water of the octopus until they are tender. Place the octopus in the plate and sprinkle with the paprika, marine salt and season with oil.

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