Galician-style octopus, the recipe.
One of the octopus dishes that I like to taste the most is boiled octopus prepared Galician-style, a typical Spanish dish. It is very quick and easy to prepare.
Ingredients for two people:
– one octopus
– 2/3 potatoes
– extra virgin olive oil
– coarse salt
– paprika
Preparation:
First, boil the potatoes; take a couple of potatoes (preferably three that are not too large), rinse them well under running water and cook them, with the peel, in a saucepan for half an hour. To know when they are ready, just pierce them with a knife to test their softness.
At the same time, cook the octopus. To tell the truth, in my trusted supermarket, I found some very good pre-cooked octopus at a convenient price. But if you buy frozen or fresh octopus, you will have to boil it for a good while, from an hour to two in lightly salted water.
Once the potatoes and octopus are cooked, cut the potatoes into slices and the octopus (aesthetically speaking, it is better with only the tentacles) into slices too.
Arrange the potatoes on the bottom, with the octopus on top; drizzle with plenty of olive oil and sprinkle with coarse salt and paprika powder.
I heat everything slightly in the microwave because I like the dish slightly warm.
And the dish is ready to photograph and eat!
Photo taken with Canon EOS M100 and lens Canon EF-M 22.
Octopus is a very popular mollusc in professional and sport fishing. Fishing techniques are traditional and consist of using a bait called pulcina, which is sometimes used together with crabs and fish. Sometimes fresh octopus is prepared using the curling technique directly on the rocks or in special machines that allow it to be tasted raw. The curled octopus has tentacles in the shape of “curls”, dilated suckers and a characteristic “crunchy” consistency.
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