Galician Octopus Recipe
- 4 quarts of water
- 6 tablespoons coarse sea salt
- 1 frozen octopus about 3 pounds thawed overnight in the refrigerator.
- 1 pound new potatoes boiled with their skins on and kept warm.
- 1 cup extra virgin olive oil
- 2 tablespoons hot paprika
- In a large stockpot, combine the water and 5 tablespoons of the salt and bring to a boil. While the water is heating, rinse the octopus under running cold water. Using sharp kitchen scissors, cut out the mouth and the eyes.
- With a long fork, pierce the octopus to get a good grip and dip it into the boiling water. Lift out immediately and when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 or 4 more times, or until the tentacles have curled. (Dipping the octopus into boiling water helps to tenderize it.) Submerge the octopus in the water and let it boil over medium heat for about 2 hours or until it is tender when pierced with a knife.
- Turn off the heat and let the octopus rest for 10 minutes. Lift the octopus from the water and cut it into pieces with the scissors; the tentacles into 1/2-inch thick rings and the body into small chunks. Divide the octopus pieces evenly among 6 plates.
- Cut the potatoes crosswise in 1/2-inch thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm.