Today we bring you a typical Spanish recipe, Galician-style octopus. A very special dish in Galicia, as it is a classic that you usually find in the different festivals and fairs throughout the Galician territory, regardless of whether it is a sea port or inland area.
Fresh or already frozen octopus (2 kg)
Potato (1 kg)
Sweet or spicy Pimentón de la Vera paprika (to taste)
Extra virgin olive oil (to taste)
Coarse salt (to taste)
Remove the octopus from the freezer the night before and leave it in the fridge to defrost slowly. It is important to do this in a large container, as it will release a lot of liquid as it defrosts.
Next, put water in a large, high pan. Do not add salt, as it will be salted later, once cooked. When the water is very hot and almost boiling, take the octopus by the head and immerse it three times in the water to "scare" it. Now we leave it in the boiling water.
When the water starts to boil again, is when we start to count the time, about thirty minutes for each 1.8 kg to 2 kg of octopus. We prick it from time to time to see how hard it is in the thickest part of the tentacles. It should offer the resistance of a boiled potato when pricked.
When the octopus has finished cooking, leave it to rest for a few minutes and then remove it to a tray. In the same water used to cook it, add the potatoes and cook them for 15 minutes.
To serve the octopus, cut the tentacles into 1 cm thick pieces with kitchen scissors and the head into small pieces.
Serve it on a wooden plate, best soaked in a little of the cooking water, and add a base of potatoes. Salt the pieces of octopus with coarse salt, sprinkle with paprika, which can be sweet or spicy to taste, and drizzle with a little oil. Serve piping hot.