Pulpo A La Gallega

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 lbs octopus
• 1 onion
• 2 bay leaves
• 2 larger potatoes, boiled and sliced diagonally into rounds (about 1/2" in thickness or less)
• 1 teaspoon hot paprika, to taste (about, or more)
• sea salt
• extra virgin olive oil

Recipe

• 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.