The octopus to feira or Galician is one of the queen recipes of Spanish gastronomy. Could it be because of its mystery in how to make it to get a tender octopus? Could it be because of its simplicity? It will also be because the Galicians always prepared it with good quality local products such as octopus from its coasts and potatoes from its land. The mystery of the tender octopus is summarized in two concepts: the frozen and the scared. And for the impatient, I anticipate that To eat a good Galician octopus it is necessary to wait at least 3 days from when we buy it at the fishmonger.

Galician octopus

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Galician octopus is a traditional dish that always triumphs. If you want to enjoy a good octopus dish, this is the recipe you are looking for

Ángela

Kitchen: cuisine
Recipe type: Fish
Rations: 6

Total time:

Ingredients

1 octopus (2 kilos)
500 gr. of potatoes
sweet and / or spicy paprika
extra virgin olive oil
coarse salt
1 cebolla
1 hoja de laurel

Preparation

The first thing to do is get a tender octopus
For this we freeze the octopus for two days to "kill the nerve"
This is so because when the water of the octopus itself is transformed into ice, it occupies a greater volume and causes the tissues to break and therefore the meat is more tender.
One day before cooking the octopus, we defrost it in the refrigerator.
To cook the octopus, put a very large and high pot on the fire plenty of water to boil with an onion and a bay leaf
When the water starts to boil, add the octopus to "scare" it, that is, holding it by the head with a large fork
Three times in a row, we put it in and out of the pot, before leaving it submerged in the water for good.
We will leave it for about 50 minutes to cook, the time indicated for an octopus of about 2 kilos.
Once the octopus is cooked, remove the pot from the heat, cover it and let it rest for about 15 minutes to prevent the skin from falling off.
Then we take it out of the water.
In the same water used to cook the octopus, boil the potatoes, peeled and cut into thick slices.
When they are tender, we take them out of the casserole and let them cool down.
We place the octopus in the following way. Cut the octopus with scissors into thin slices. In a wooden plate (it is ideal) we place the potatoes in slices and on them the pieces of octopus. Salt with coarse salt, sprinkle with paprika and pour a good jet of oil. Generally, the Galician octopus is usually eaten warm and freshly seasoned.

Image: Travel recipes

Recetín

Galician octopus, the recipe