Galician-style octopus
Description
The recipe won't take much time. Despite the mysterious name, the octopus dish is quite simple to prepare. It shouldn't be boiled for too long, otherwise the meat will become overly tough. If you bought a live octopus, it's best to put it in the freezer overnight and thaw it in the morning. This will relax the nerve endings, making the octopus tender and soft. Serve hot.
Instructions
- 1
Step 1
Thaw the octopus and rinse it with water. Proceed to clean the exotic creature. To do this, puncture the small sacs containing the blue liquid and rinse them thoroughly to remove the ink-like substance. Then completely remove the octopus's mouth. The cleaning is successfully completed!
- 2
Step 2
Place the octopus in a large pot of water. Add a bay leaf and a peeled onion. In Spain, it's customary to throw in a wine cork—an interesting tradition! Well, I decided to try cooking octopus with a cork. Simmer for about forty minutes.
- 3
Step 3
Remove the carcass from the pot. Wait until it cools down. Then cut the tentacles across with a sharp knife. Sprinkle with paprika and coat with olive oil.
- 4
Step 4
Here's such a beautiful and unusual dish I ended up with!