Cookstr.com

Octopus Galician-style

Updated February 23, 2016
(1 Votes)

0 Comments

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

Cooking Methodpoaching

CostModerate

Easy

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

Mealdinner, lunch

Moodadventurous

Taste and Texturesavory, spiced

Ingredients

  • One 6- to 8-pound octopus, cleaned and rinsed
  • Extra virgin olive oil
  • Coarse sea salt
  • Hot pimentón (Spanish smoked paprika)

Instructions

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.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password