Galician-Style Octopus

🛒 Ingredients

• Octopus 150 g · 144 kcal
• Potatoes 200 g · 174 kcal
• Extra Virgin Olive Oil 20 g · 177 kcal
• Sweet Paprika (Pimentón de la Vera) 3 g · 9 kcal

👨‍🍳 Instructions

1. Freeze the octopus for at least 24 hours, then thaw completely; this helps tenderize it. Alternatively, tenderize by pounding.
2. Bring a large pot of water to a rolling boil. "Frighten" the octopus by dipping it in and out of the boiling water three times for a few seconds each.
3. Reduce heat and simmer the octopus until tender, approximately 45-60 minutes per kilogram, depending on size. Test for tenderness with a fork.
4. While the octopus cooks, boil potatoes in their skins until tender. Once cooked, peel and slice them into thick rounds.
5. Remove the octopus from the water, let it rest briefly, then slice the tentacles into 1 cm thick rounds using kitchen shears.
6. Arrange the sliced potatoes on a wooden plate, top with the sliced octopus, and sprinkle generously with sea salt.
7. Dust with sweet or smoked paprika (pimentón de la Vera) and drizzle generously with extra virgin olive oil before serving immediately.