Info
- Course: Hot Appetizer, Main Course, Tapas/Small Plates
- Skill Level: Easy
- Cost: Moderate
- Favorited: 5 Times
The World’s #1 Collection of Cookbook Recipes Online
New Recipes on Cookstr: Black Bean Feijoada Over Spicy Rice | Spice Route Chicken | Portobello “Pizza” Margherita | Fish in Foil with Zucchini Ribbons
Octopus Galician-style
Cookbook
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.
Yield : 6 to 8 servings
Ingredients
- One 6- to 8-pound octopus, cleaned and rinsed
- Extra virgin olive oil
- Coarse sea salt
- Hot pimentón (Spanish smoked paprika)
Directions
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.
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
Nutritional information is based on a 6lb octopus.
Nutritional information is based on using 1/4 cup of olive oil to toss the cooked octopus in.
Nutritional information is based on 1/8 teaspoon added salt per serving.
339 kcal
18 % daily value
29 % daily value
5 % daily value
1196 mg
102 mg
51 g
0 g
0 g
8 g
163 mg
1073 mg
2 g
10 g
101 % daily value
