At the Abadía da Cova vineyard, the young pulpo (octopus) cook says that the only secret is experience—he knows when the octopus is done just by looking. He deftly cuts the tentacles into bite-sized pieces with scissors and dresses them with olive oil, salt, and pimentón.
6 to 8 servings
Total Timeunder 2 hours
One Pot MealYes
Recipe Coursehot appetizer, main course, tapas/small plates
Dietary Considerationhot appetizer, main course, tapas/small plates
Five Ingredients or LessYes
Taste and Texturesavory, spiced
- One 6- to 8-pound octopus, cleaned and rinsed
- Extra virgin olive oil
- Coarse sea salt
- Hot pimentón (Spanish smoked paprika)
Bring a large pot of water to a boil. Add the octopus and bring back to a boil. Skim off the foam, reduce the heat to a gentle simmer, and cook for 5 minutes. Turn off the heat and let the octopus sit in the hot water for about an hour, or until tender.
Drain the octopus and cut into bite-sized pieces with kitchen shears. Toss with olive oil, salt, and pimentón to taste, and serve.
2008 Frappe Inc.