A great Galician classic: tender octopus, melting potatoes, fruity olive oil, smoked paprika, and coarse salt. Simple, rustic, and deeply flavorful.
Ingredients
- 1.2 kg thawed frozen whole octopus
- 800 g waxy potatoes such as Yukon Gold
- 1 piece yellow onion
- 1 leaf bay leaf
- 60 ml extra-virgin olive oil
- 1 tsp sweet pimentón de la Vera
- 1/4 tsp hot pimentón de la Vera
- to taste coarse sea salt
- as needed water
Method
- Thaw the octopus in the refrigerator, rinse it, then massage the tentacles under cold water until they are thoroughly clean and pliable.
- Bring a large pot of water to a simmer with the peeled onion and the bay leaf; the water should move gently, without an aggressive rolling boil.
- Hold the octopus by the head, submerge it, then lift it out several times to firm up the skin, before leaving it completely in the simmering water.
- Simmer for about 40 to 50 minutes, until the tip of a knife easily pierces the thickest part of a tentacle.
- Turn off the heat and let the octopus rest in its cooking water for 10 minutes; the meat should remain elastic but tender.
- During this resting time, cook the peeled potatoes in some of the octopus broth until they are tender but do not fall apart.
- Drain the octopus and potatoes, then cut the potatoes into thick rounds and the octopus into even pieces with scissors or a knife.
- Arrange the potatoes in a ceramic dish, place the octopus on top, drizzle generously with olive oil, then dust with sweet smoked paprika, a touch of hot smoked paprika, and coarse salt just before serving.
Nutrition
Per serving
- Energy
- 473.5 kcal
- Protein
- 42.98 g
- Carbohydrate
- 39.24 g
- Fat
- 16.91 g
- Fibre
- 4.88 g
- Calcium
- 151.42 mg
- Iron
- 7 mg
- Magnesium
- 99.34 mg
