Description
A simple yet stunning Galician-style octopus dish that perfectly showcases the essence of coastal cooking.
Ingredients
- 1 kg octopus, cleaned
- ¼ cup olive oil
- 1 tablespoon sea salt
- 1 tablespoon smoked paprika
- 2 medium potatoes, peeled and diced
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Bring a large pot of salted water to a boil. Add the octopus and let it cook for about 40-50 minutes, until tender. Once it’s cooked, remove it from the water and let it cool.
- Drop the diced potatoes in the same boiling water. Boil them until they’re tender, about 15 minutes. Drain and set aside.
- Slice the cooled octopus into bite-sized pieces.
- Arrange the boiled potatoes alongside the octopus on a serving platter.
- Drizzle everything with olive oil, then sprinkle with sea salt and smoked paprika.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
Refrigerate the cooked octopus for a few hours before slicing to make it easier to cut into neat pieces. Adjust the level of smoked paprika according to your taste preference.
