Prep 20 mins
Cook 20 mins
If you've never tried octopus, this is a great way to start. Delicious, tender and mouthwatering. This is truly one of my favorite ways to eat octopus.
- 907.18 g octopus
- 1 onion
- 2 bay leaves
- 2 larger potatoes, boiled and sliced diagonally into rounds (about 1/2" in thickness or less)
- 4.92 ml hot paprika, to taste (about, or more)
- sea salt
- extra virgin olive oil
- Fill a large soup pot with water, enough to submerge the octopus.
- Cut onion in half and add to water, along with the bay leaves.
- Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
- You are within your rights to use your culinary judgement on that particular point.
- hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
- Bring the water back to a boil and place the octopus in the water.
- This time we will leave it in there.
- Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
- Remove from water, and slice diagonally into rounds (ovals really).
- The slices should be about 1/2" thick.
- Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
- The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
- Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
- You may wish to garnish with chopped parsley.
Great dish. I used the cork method and the meat was as tender as a medium rare steak and just as flavirful. My variation is to roast potato slices instead of boiling and to add a bit of red pepper flakes.
Great recipe! I liked the red pepper flakes idea too. My twists: sprinkle with a few sliced black olives and capers... Boil the potatoes separately in chicken stock. Throw in a few slices of red bell pepper, previously sauteed in olive oil... YUM!
I'll upload pics soon :-)