Spanish Octopus :: “Galician-Style”

“Galician-Style Octopus”

Octopus lovers will really enjoy this recipe.

This dish also makes a great addition to Christmas Eve fish menus.

Regardless of the holidays or not, this dish is simply delicious.

Accompanied by some nice crusty fresh made bread, you have yourself a true winner that is delicious and simple to make.

 

Galician-Style Octopus:

Serves 6 as an appetizer

Ingredients:

  • 1 Octopus –  5 lbs.
  • 1 bay leaf
  • 1 Scallion
  • 1 Onion – (medium size)
  • Extra virgin olive oil ( to drizzle)
  • Paprika ( to taste)
  • Coarse salt ( to taste)

Procedure:

  • Rinse off the octopus under cold water to remove any debris.
  • Fill a pot with water, enough to cover the octopus by  two inches. Bring the water to a boil.
  • When water begins to boil, dip the octopus’ tentacles into the water, to the beginning of it’s head, three times into the boiling water.

Hint : Holding the octopus by the very top of it’s head is best so as to not possibly touch the boiling water with your fingers.  Dip in for  five to ten seconds and pulled out.  Repeat 4-5 times.

  • Then drop the octopus inside the pot and cover.  Bring the pot back to a boil and then lower the heat to let the octopus simmer for 20 minutes. Test the octopus by sticking the point of a sharp knife into the largest tentacle of the octopus.  If the knife can pierce it easily you can remove the pot from the heat. This usually takes about twenty minutes.
  • Remove from the heat and let the octopus cool in its cooking liquid.
  • Then remove the octopus from the water and place in a colander for approximately fifteen minutes to drain.

Pat the octopus dry with absorbent kitchen towel if necessary and proceed to cut the octopus legs, with the help of scissors or knife into,  ​​1/4 inch slices.

  • Place the slices in a mixing bowl and add the olive oil to lightly coat the pieces. Toss well to ensure all the octopus pieces are covered with the oil.
  • Season with the paprika and sea salt to your desired taste.

Traditionally this would now be served on a wooden dish drizzled with a little more olive oil and served.

Port of Galicia

 

The flavors of this dish are typical to the Spain’s Galician region which is located in the in northwest corner of Spain and borders Portugal to its south.  This is an area rich in fish and shellfish and has a very interesting overall cuisine as well.  For more on Spain’s Galician region … Click > http://ow.ly/82FoC

 

 

 

 

As mentioned earlier serve some fresh crusty bread along side this dish to mop up all the delicious flavors in the oil and you have a delicious light meal.

 

Buen Provecho!

 

 

 

 

  • http://templeofthai.com Karla

    This looks fantastic with no secrets withheld. I had this type of dish in the Bronx at the Produce terminal (Hunts Point) before dawn. A Puerto Rican was selling it is small cups to supplement his income. He said it had been cooked for a long time to make the octopus tender. In your recipe the cooking time is not so long, this seems more like the Asian way of cooking squid and octopus. Thanks for sharing your secrets Chef!

  • http://bicuspidor@verizon.net Rocky

    Hi Frank, the recipe seems fairly easy, but I think I’ll have a problem getting fresh ocyopus up here in the woods. Being you teach in JC and I’m in Kearny we should try to lunch………Rocky