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PREPARATION
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This really delicious dish originated in Galicia but it is now popular throughout Spain. It is usually served on wooden plates with cachelos, (potatoes that have been boiled). First of all, buy an octopus of about three pounds (1.5 kg). Clean the octopus and freeze it for about three days (if you don't, it will be hard as a rock). Thaw out the octopus, Put water and four tablespoons of salt in a BIG pot until it boils, with a long fork, pierce the octopus and dip it into the boiling water. Lift out immediately and, when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 or 4 times. (Dipping the octopus into boiling water helps to tenderize it.) Submerge the octopus in the water and let it boil over medium heat for about 2 hours, or until it is tender. Meanwhile, In another pot boil the potatoes with their skins on and some salt. Cut the tentacles (it's the only part you eat) in slices with some scissors, place the pieces on a wooden bowl Cut the potatoes slices and surround the octopus pieces with the potato slices. Finally, add over everything, salt, paprika and olive oil. Enjoy your meal! |
