Pulpo A La Brasa
Pulpo a la brasa / Grilled Octopus
Recipe Intro From feedfeed
Fish, Dinner, Easy This is a classic Spanish dish. It is a Galician dish but it is soooo good that the whole country cooks it! It is a very simple dish to prepare, the tricky thing is to get the consistency of the octopus right, you don't want it to be too soft neither too hard. In Galicia they cook it from scratch, meaning you but it raw and then tenderize it by hitting it firmly against rocks, the floor or one of your enemies…… I suggest you buy it frozen or fresh and freeze it so it´ll be easier and quicker.
This recipe is the classic one, done from scratch, but if you want to avoid the process of boiling the octopus, you can buy cooked octopus legs ( they've been already boiled ). If you choose this method, just go straight to step 8!!
Don't get frustrated if you don't get it right the first time, it will still be good and you will nail it the following times!!
1 octopus OR 4/5 cooked legs
Spanish sweet or hot paprika ( or both depending on your taste, i like it spicy so i use more of the hot one! )
extra virgin olive oil
1 bay leaf
Defrost the octopus in the fridge.
Fill a large pot with water, add a bay leave and bring it to the boil.
Now you have to scare the octopus! This means, grab the octopus and insert it in the boiling water 3 times ( 5 seconds each time ). This is done to contract the octopus.
Boil the octopus ( 20 min per kg BUT it depends on the octopus so I suggest check it to see when is fork tender )
Wash and peel the potatoes, cut them in half and then slice them ( not too thin )
Add the potatoes to a pot with boiling water for 15 min. Let them cool. Slice them.
Chargrill the legs in a greased and heated griddle pan ( or grill or barbecue ) until it browns a little ( it will give a yummy flavor ) Do the same with the potatoes.
Cut the legs of the octopus in trasversal slices ( 1,5 cm )
Put the potatoes on a plate, octopus on top, add the salt, paprika and olive oil and ENJOOOOOY!!!