Recipe
Spanish Octopus and Potatoes - (Pulpo con Cachelos)
Posted by : unknown
Preparation time : 1 Hrs 30 Min
Cooking time : 30 Min
Level of difficulty : Medium
Ingredients
6 servings
- 1 whole octopus, weighing about 1,5 Kg (3lb), fresh or frozen (or about 500gr /1 lb frozen cooked octopus meat, thawed)
- 1 slice of onion
- 2 bay leaves
- 2 - 1/4 lb medium potatoes, peeled
- 1 teaspoon coarse salt
- 1 1/2 tablespoons sweet paprika
- 2 cloves garlic, chopped
- 1/2 cup olive oil
Preparation
- Freezing octopus tenderizes it. No need to beat it. Blanch the thawed octopus in boiling water for one minute. Drain.
- Bring another pan of water to a boil with the slice of onion and the bay leaves.
- Add the octopus and let it cook at a simmer for about one hour and a half. It should be tender, just a little chewy. Remove and let it cool slightly. When cool enough to handle, slide off the pinkish skin and discard. (Optional. Many prefer to leave the skin.) With scissors, cut the octopus into bite size pieces.
- Cut the potatoes in half and add them to the same water in which the octopus cooked and cook them until tender.
- Arrange them on plates with the potatoes. Sprinkle with salt, paprika, garlic, and drizzle with the oil.
