Pulpo a la Gallega

Polbo á feira

Ingredients7

• octopus1.5 kg
• waxy potatoes800 g
• extra virgin olive oil80 ml
• sweet smoked paprika2 tsp
• coarse sea salt2 tsp
• bay leaves2
• water3 L

Method

1. Rinse the octopus and freeze it overnight, then thaw it fully; this tenderizes the flesh.
2. Bring a large pot of unsalted water with the bay leaves to a rolling boil.
3. Dip the octopus in and out of the water three times by the head, then submerge it and simmer gently for 40 to 50 minutes until a knife slides easily into the thickest tentacle.
4. Meanwhile, boil the potatoes in their skins in salted water until just tender, then drain, peel, and slice into thick rounds.
5. Lift out the octopus, let it rest a few minutes, then cut the tentacles into bite-sized pieces with kitchen scissors.
6. Arrange the potato slices on a wooden board or platter, top with the octopus, and sprinkle generously with coarse salt and paprika.
7. Drizzle with olive oil and serve warm.