A Galician-Style Octopus Tapas
A Galician-Style Octopus Tapas is a delectable dish that epitomizes the traditional flavors of Galicia, Spain. Discovered during an unforgettable journey through the region's heart, this tapas features tender octopus as its star ingredient, complemented by a rich seasoning of Spanish smoked paprika and served atop perfectly boiled potatoes. The dish harmoniously combines the smokiness of the paprika with the succulence of the octopus, bringing forward a taste that is both simple and profoundly flavorful. After a personal quest to master the preparation technique, the successful recreation of this culinary delight at home has led to the sharing of the recipe. This Galician-style tapas is more than just food; it's an invitation to experience the communal joy and vibrant culture of Spanish dining, one bite at a time.
Equipment
- 1 big pot
Ingredients
- Spanish smoked paprika
- Extra virgin olive oil
- 500 g of potatoes
- Sea salt flakes
- 1 whole octopus
Instructions
- Once the water starts to boil, bring a big pot of water on the stove with a grain of salt.
- On medium-high heat, roast your octopus for 15 to 20 minutes.
- Ensure that the octopus remains submerged in water during the cooking process.
- Octopus, like spaghetti, must be al dente.
- Enable the octopus to rest throughout the liquid ingredients for a few minutes after it has finished cooking.
- Break the octopus tentacles and vegetables into 1⁄2 inch thick slices to eat.
- Table salt, cayenne pepper, and a healthy drizzle of olive oil complete the dish.