Pulpo a la gallega (octopus)

Name: Pulpo a la gallega (octopus)
Cuisine: American
Ingredients: 4 potatoes; 1 large octopus (more than 1kg or 2lb); 1 bay leaf; 1 bunch rocky salt; 1 olive oil; 1 Spanish smoked paprika (can be hot, sweet, or both); 1 olive oil, extra virgin; 2 cup water

Rafael Sanches @cook_3750925

"Galician style octopus" is a very typical Spanish dish from Galicia in the North West of Spain.

Most of the work for preparing this place is in cleaning and preparing the fresh octopus. Frozen octopus is available in many food stores and eliminates the need for the preparation described below. The frozen octopus comes cleaned and chopped, so the only requirement is to defrost and cook. This recipe describes the process for preparing with fresh octopus.

"Galician style octopus" is a very typical Spanish dish from Galicia in the North West of Spain.

Rafael Sanches @cook_3750925

"Galician style octopus" is a very typical Spanish dish from Galicia in the North West of Spain.

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Ingredients

4potatoes
1 largeoctopus (more than 1kg or 2lb)
1bay leaf
1 bunchrocky salt
1olive oil
1Spanish smoked paprika (can be hot, sweet, or both)
1olive oil, extra virgin
2 cupwater

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Steps

1

Thoroughly clean the fresh octopus.
2

Open head and remove the entrails.
3

Add water to boil with some salt and the bay leaf. You can use a large casserole pot.
4

Plunge the whole octopus into the boiling water and remove immediately. This action makes it shrink and helps to make it soft. Repeat this action twice more and leave in the water.
5

Leave it to boil for 30 minutes. Depends on the size of the octopus.
6

Turn off the head and leave everything in the pot for 5 to 10 minutes. This prevents the meat from peeling.
7

Peel 4 potatoes and boil them. The potatoes can be boiled in the water with the octopus but this will turn them an unusual colour.
8

After the potatoes are boiled cut them into thick slices. Lay them by covering the surface of a plate. The tradition in Spain is to use a wooden dish.
9

Chop the octopus into 10mm thick slices. Use scissors and arrange on top of the layer of potatoes by displaying the best cuts at the top.
10

Generously add rocky salt, olive oil, and the paprika to taste. Serve hot.