Galician-style Octopus with Paprika

Ingredients

• 2 pounds (900g) octopus 2 pounds (900g) octopus
• 2 tablespoons Spanish paprika 2 tablespoons Spanish paprika
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Coarse sea salt, to taste Coarse sea salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 3g, 0g
• Protein: 24g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Fill a large pot with water and bring it to a boil.
2. 2.
   Carefully place the octopus into the boiling water and cook for about 45 minutes to 1 hour, or until tender. To test for doneness, insert a fork into the thickest part of the octopus. If it easily slides in and out, it is cooked.
3. 3.
   Remove the octopus from the pot and let it cool for a few minutes.
4. 4.
   Cut the octopus into bite-sized pieces, discarding the head.
5. 5.
   Arrange the octopus pieces on a wooden plate.
6. 6.
   Drizzle the octopus with extra virgin olive oil.
7. 7.
   Sprinkle the octopus with coarse sea salt, to taste.
8. 8.
   Generously dust the octopus with Spanish paprika.
9. 9.
   Garnish with fresh parsley.
10. 10.
    Serve immediately and enjoy!

Treat your ingredients with care...

• Octopus — To ensure tenderness, it is recommended to freeze the octopus before cooking. Thaw it completely before boiling.
• Spanish paprika — Opt for high-quality Spanish paprika, preferably smoked, to enhance the flavor of the dish.

Tips & Tricks

• To achieve the perfect tenderness, gently simmer the octopus instead of boiling it vigorously.
• For an extra burst of flavor, add a squeeze of lemon juice before serving.
• If you prefer a spicier kick, sprinkle some crushed red pepper flakes along with the paprika.

Serving advice

Serve the Galician-style octopus as a tapas dish or as part of a seafood platter. Accompany it with crusty bread to soak up the flavorful olive oil and paprika.

Presentation advice

Arrange the octopus pieces on a wooden plate, ensuring they are evenly spaced. Drizzle the olive oil in a circular motion over the octopus, allowing it to coat each piece. Sprinkle the sea salt and paprika generously, creating an enticing visual contrast.