Galician Octopus
2 servings
60 minutes
Octopus is a contradictory product. On the one hand, you need to handle it with attention to detail and expertise, it looks unfriendly, and it is expensive. On the other hand, the story "the simpler the better" is also about the octopus . And here is the question: buy, cut and cook, following clear and complex instructions, and then combine the mollusk with ordinary boiled potatoes? Yes. Try it and see for yourself, there is no simpler, more reliable and tastier combination than boiled octopus and potatoes . And well-cooked octopus is tender meaty flesh, solid protein and no fat, which is not a reason to try it.
1
Prepare the necessary ingredients.
2
It's best to freeze a fresh octopus overnight and then thaw it. For a frozen octopus, just thaw it, remove the beak, cut open the head and remove all the insides, rinsing everything well. You can skip freezing but need to tenderize a fresh octopus well: you can do this with a mallet or by hitting it on the table to soften the meat. Boil water in a large pot, add salt and dip the octopus in boiling water for one minute; then take it out for one minute and repeat this process 3-4 times. This will also help tenderize the meat and curl the tentacles. Return the octopus to the pot and cook for 30-40 minutes depending on its size. Finally, turn off the heat and let the octopus sit in the water for another 5-10 minutes.
- Octopus: 1 kg
3
Boil the peeled potatoes whole in salted water.
- Potato: 600 g
4
Cut the cooked potatoes into thick slices.
- Potato: 600 g
5
Cut the tentacles off the prepared octopus.
- Octopus: 1 kg
6
Clean them and cut into pieces about one centimeter thick.
- Potato: 600 g
7
Place the potato slices on a wooden plate or board.
8
Salt with sea salt.
- Sea salt: to taste
9
Place pieces of octopus on top.
- Octopus: 1 kg
10
Drizzle with olive oil and sprinkle with paprika.
- Olive oil: to taste
- Paprika: 1 teaspoon