LC When in Spain...Note
This recipe is also known as pulpo a la Gallega and is pretty much ubiquitous at bars and restaurants in Spain. There’s a reason for that. See for yourself.
Octopus with Paprika
- Quick Glance
- 15 M
- 45 M
- Serves 6
To tenderize the octopus, freeze it overnight before cooking. When you’re about 45 minutes away from your desired serving time, bring a large pot of salted water to a boil, add the frozen octopus, and cook until tender, about 35 minutes, depending on the size and age of the octopus. You will need to test a piece of octopus to ensure it is cooked thoroughly. Drain the octopus and rinse under cold running water.
Remove and discard any dark skin from the octopus. Using kitchen shears or a sharp knife, cut the meat into bite-size pieces. Place the meat in a bowl, pour the oil over the top, sprinkle with hot paprika to taste, and season with salt, if desired. Mix well, ensuring the octopus is thoroughly coated. Serve immediately or transfer the octopus and oil to a heatproof bowl, cover with aluminum foil, and keep warm in an oven that’s as low as it goes.
Sweet Paprika Variation
Heat 3/4 cup olive oil in a pan over low heat. Add about 1/4 of an onion, roughly chopped, and 1 garlic clove and cook for 10 minutes. Remove the onion and garlic with a slotted spoon and discard. Remove the pan from the heat and stir in sweet paprika to taste. Add the flavored oil to the octopus pieces, mix well, and serve immediately.
Recipe Testers Reviews
This has to be the simplest possible way to prepare octopus. If you think it’s too simple to be good, think again. This is a great recipe for folks who live inland, because you can start with frozen octopus and cook it directly from the freezer. Make sure your olive oil and paprika are of good quality, and you’ll have perhaps the easiest, and most delicious, tapa you’ll ever make.