Spanish Octopus and Potatoes - Pulpo Con Cachelos
- Ready In:
- 16hrs 30mins
- 3 1⁄4 lbs octopus, whole (fresh or approx. 1.25 lb frozen cooked octopus meat, thawed)
- 1 slice onion
- 2 bay leaves
- 2 1⁄4 lbs potatoes, peeled and medium sized
- 1 teaspoon coarse salt
- 1 1⁄2 tablespoons smoked paprika (Spanish pimenton de la vera)
- 2 garlic cloves, chopped
- 1⁄2 cup olive oil
- Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain. Bring another pan of water to a boil with the slice of onion and the bay leaves. Add the octopus and let it cook at a simmer for about one hour. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.)
- Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender. With scissors, cut the octopus into bite size pieces. Arrange them on wooden plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil. Serve.
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RECIPE SUBMITTED BY
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p> 8726943"