Total Time
40mins
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.

Ingredients Nutrition

Directions

  1. Fill a large soup pot with water, enough to submerge the octopus.
  2. Cut onion in half and add to water, along with the bay leaves.
  3. Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus.
  4. You are within your rights to use your culinary judgement on that particular point.
  5. hehe Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
  6. Bring the water back to a boil and place the octopus in the water.
  7. This time we will leave it in there.
  8. Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
  9. Remove from water, and slice diagonally into rounds (ovals really).
  10. The slices should be about 1/2" thick.
  11. Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
  12. The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
  13. Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
  14. You may wish to garnish with chopped parsley.
Most Helpful

4 5

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 :-)