Octopus with paprika

6 servings

60 minutes

Octopus with paprika is a traditional Spanish dish, especially popular in Galicia. It combines the tenderness of seafood with the spiciness of paprika, creating a harmony of flavors. Cooking octopus requires patience and skill, as proper preparation makes its meat tender and juicy. Olive oil adds extra richness, while salt and paprika enhance the depth of flavor. This dish is served warm as an appetizer or main course, often complemented by fresh bread or potato slices. Spaniards enjoy savoring octopus with a glass of white wine, highlighting its maritime character. Simple to prepare yet rich in flavor, it allows one to experience the spirit of Mediterranean cuisine and enjoy its authenticity.

Energy value per serving

• Calories: 387.7
• Proteins: 30.5g
• Fats: 29.1g
• Carbohydrates: 1g

Ingredients

• Octopus: 1 kg
• Olive oil: 175 ml
• Onion: 0.5 head
• Paprika: pinch
• Salt: to taste

Cooking steps

1. In a pot of water, add a bay leaf and half an onion, bring to a boil, then place the octopus in the pot for 1 minute and immediately remove it. When the water boils again, put the octopus in the pot for another minute. Do this three times, and on the fourth time, let the octopus cook for 45 minutes, then drain the water and rinse it under cold water.

   Required ingredients:

   • Onion: 0.5 head
   • Octopus: 1 kg

2. Remove all dark spots from the skin and cut the meat into small pieces using kitchen scissors. Place the pieces in a bowl, drizzle with oil, add salt if needed, and sprinkle with paprika. Mix to ensure the octopus meat is well coated with the dressing, and serve immediately.

   Required ingredients:

   • Octopus: 1 kg
   • Olive oil: 175 ml
   • Salt:  to taste
   • Paprika:  pinch