Pulpo Feria (Galician Octopus) With Potatoes And Alioli

1. 1

   Place the water to boil in a pan with a bay leaf and add the octopus, whole. Remove and submerge the octopus in the water three times. Cook on medium heat for 25 minutes without stirring or touching the octopus. Set aside.

2. 2

   Peel the potatoes and shape slightly so that they are nearly uniform in size. Remove the center of each with an apple corer and saute in oil on low heat until tender, approximately 15 minutes.

3. 3

   Cut the octopus into strips and place onto a platter along with the potatoes, filled with the aioli sauce. Sprinkle the filled potatoes and the octopus with the paprika and salt and drizzle with olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.