Recipes
“Pulpo Á Feira” (Galician-Style Octopus)
Ingredients:
- 1 frozen octopus of about a kilo and a half.
- Extra virgin olive oil
- Sweet or hot paprika or both
- Coarse salt
Preparation:
- Take the octopus out of the freezer the night before and leave it in a dish in the fridge to thaw slowly.
- Heat the water in a tall pot (without salt, the octopus is salted once cooked). When it is hot but not boiling, you dip it (while holding it by the head) three times in the water until you finally leave it inside to start cooking.
- Once it starts to boil, count 30-35 minutes.
- After that time, prick with the fork in the thick part of the tentacles, exactly in the part that almost touches the head and check to see if it is still hard, or we can consider it to be ready. Depending on one thing or another, we can leave it for a few more minutes.
- When it is cooked, remove it and place on a platter.
- Cut with scissors into thick slices, drizzle with oil, paprika, and sprinkle with coarse salt.
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