I learned this technique from Visi Irizar in San Sebastian. It is an amazingly easy preparation, in fact the most challenging part is cleaning the octopus. With luck, you have a fishmonger who will clean it for you. If you've never before prepared octopus, this is a great way to start.
It is best made with a medium-sized octopus, say 2-3 pounds. Smaller than that is not really appropriate. If all your fishmonger has a is a giant, that works as well...as long as you can buy just a tentacle or two!
Fresh octopus will, generally, have been beaten already, but if you're catching your own, it is important to thwack it on the dock to tenderize it. A better alternative is simply to use an octopus that has been frozen!
The quality of pimenton (Spanish smoked paprika) you use is also important. "de la Vera" is the best! You can use either sweet or hot, depending on your preference. I use both, just depends on my mood and who I'm making this for. - innoabrd —innoabrd
Confession: Before making innoabrd’s Pulpo a la Feira, whether buying, cooking or eating, my experience with octopus was limited. Admission: I am slightly embarrassed about this, given my life on an island with a rich history of enjoying the fruits of the Pacific Ocean. Time to get acquainted! I am so glad I did. The octopus I found was frozen and had already been cleaned (which, I’ve read, is how you are likely to find them at the market these days), which meant the rest of the recipe was a snap. After a few dips in hot water for a beautiful curl of the arms, and an extended boil to tender, pleasantly chewy perfection, all that is left is a quick dress in sea salt, olive oil and Pimenton de la Vera. It is so simple, and so good; each bite of mildly sweet octopus is robed in a lovely contrast of fruity olive oil and smoky paprika, with sea salt tying all the flavors together. I look forward to making this again! - gingerroot —gingerroot
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