Octopus with Olive Oil and Paprika

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   1.

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   Fill a large pot with water and add onion, bringing it to a rolling boil.

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   2.

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   Gently slide the octopus into the water and bring to a boil again.

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   Cook for 20 minutes, or until a toothpick is easily inserted into the flesh.

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   3.

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   Turn off heat and allow octopus to sit in the hot water for 15 more minutes.

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   4.

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   Remove octopus from water and, on a large cutting board, chop into bite-sized pieces.

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    Discard the onion.

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    5.

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    Arrange chunks in a small pile on a rustic dish.

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    Drizzle with oil, and sprinkle with paprika and nori flakes.

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    6.

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    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.