Galician Octopus

1. 1

   In a large stockpot, combine the water and 5 tablespoons of the salt and bring to a boil.

2. 2

   While the water is heating, rinse the octopus under running cold water.

3. 3

   Using sharp kitchen scissors, cut out the mouth and the eyes.

4. 4

   With a long fork, pierce the octopus to get a good grip 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, or until the tentacles have curled. (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 when pierced with a knife.

5. 5

   Turn off the heat and let the octopus rest in the hot water for 10 minutes. Lift the octopus from the water and cut it into pieces with the scissors: the tentacles into 1/2-inch-thick rings and the body into small chunks. Divide the octopus pieces evenly among 6 plates.

6. 6

   Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt.

7. 7

   Serve the dish while the octopus and potatoes are still warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.