Hi again! We've been spending our holiday in Spain. Actually I cooked this delicious dish at my brother's kitchen. This is the way octopus is cooked in the North West of Spain. The secret to get a soft result and keep the natural flavour of octopus is
that it has to be cooked for just a few time over a high heat, which is the case of grilled octopus, or for a long time over a low heat, whenever we cook boiled octopus or stews. During our holiday we've been discovering new flavours and trying new and traditional recipes, so I'd like you all to enjoy them too.
Ingredients:
(Serves 4)
1 whole fresh octopus (about 1kg. cleaned and gutted)
500 g. potatoes
200 ml extra virgin olive oil
1 tablespoon of sweet paprika
1 tablespoon of hot paprika
Salt to taste
Difficulty and cooking time:
Easy
1 hour
Method:
Rinse well the gutted octopus with cold water ( if you are using frozen octopus, defrost in the fridge until it's thawed)
Bring a large pan of salted water to the boil.
Gently lower in the octopus.
Cook over a medium heat for 40 minutes.
In the meantime peel, wash and slice the potatoes.
Put the potatoes into the pan with the octopus, cook for 10 minutes and it'll be ready.
Cut the octopus arms using a pair of kitchen scissors.
Place the octopus pieces and the boiled potatoes on a dish, pour with extra virgin olive oil.
Serve hot sprinkled with hot and sweet paprika to taste.
In Galicia the octopus is traditionally served in a wooden dish like this.
I hope you like it!
See you soon,
María
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