Pulpo a la Gallega

Directions

1. Prepare the Octopus: Start by cleaning the octopus. Remove the beak, eyes, and any excess skin. Rinse the octopus under cold water. Optional: To tenderize the octopus, you can freeze it for a day before cooking or beat it with a meat mallet.
2. Cook the Octopus: 1. Fill a large pot with water and bring it to a boil. Add a generous pinch of salt. 2. Dip the octopus into the boiling water three times, holding it by the head and letting the tentacles submerge completely. This helps to curl the tentacles. 3, After the third dip, submerge the octopus completely and let it cook for about 40-50 minutes. Check for doneness by inserting a knife into the thickest part of the tentacle – it should go through easily. 4. Once cooked, remove the octopus from the water and let it cool.
3. Prepare the Potatoes: While the octopus is cooling, peel and dice the potatoes into bite-sized chunks. Boil the potatoes in salted water until they are tender but not mushy. Drain and set aside.
4. Slice and Plate: Once the octopus has cooled, slice it into bite-sized pieces, focusing on the tentacles. On a serving plate, arrange the boiled potato chunks and place the sliced octopus on top.
5. Season and Garnish: Drizzle extra virgin olive oil generously over the octopus and potatoes. Sprinkle sweet Spanish paprika (Pimentón de la Vera) over the dish. Adjust the amount to your liking. Season with coarse sea salt to taste. Garnish with finely chopped fresh parsley for a burst of color and freshness.
6. Serve: Serve Pulpo a la Gallega warm as a tapa or a main dish. It pairs exceptionally well with a side of crusty bread to soak up the flavorful olive oil.
7. Optional: Aioli Dip (Allioli): For an extra layer of flavor, serve Pulpo a la Gallega with a side of aioli. You can prepare aioli by mixing minced garlic with mayonnaise, a squeeze of lemon juice, and a pinch of salt.
8. Tips: Quality Ingredients: Use high-quality extra virgin olive oil, Spanish sea salt, and authentic Pimentón de la Vera for an authentic taste. Tenderizing Octopus: If you find the octopus tough, you can tenderize it further by cooking it in a pressure cooker for about 20-30 minutes. Customization: Feel free to customize the dish by adding other ingredients like garlic, onions, or olives according to your taste preferences.