Simple, quick and satisfying. That is how I describe this octopus dish. Serve this as an appetiser for a large meal, alongside some ‘Ensalada de Atún” and you have the perfect appetiser.
Cooking Time: 1h 20 – Serves: 4
- 3KG Octopus *
- Pimenton Dulce ( Sweet Paprika)
- Olive Oil
- Sea Salt
- * Make sure your Octopus has thick tentacles.
- Begin by rinsing your octopus thoroughly under fresh water. Heat a large pan of water until you see it begins to simmer.
- Grab your octopus by its head and dip it in and out of the hot water 3 times, carefully doing so as I do not want you to burn yourself. The aim is to cause the octopus’ flesh to heat up and tense without breaking the skin.
- After doing so, drop your octopus into the pan and leave to boil for about 35 -40 minutes. The octopus should be soft and tender and not rubbery or tense, so make sure to check once in a while to be sure.
- Remove the octopus from the pan and slice the tentacles thinly, in angles, spread them out onto a large dish and season with a generous amount of olive oil, pimenton dulce and a sprinkle of sea salt.
