This originally Galician dish is a very much known throughout Spain. The delicious tenderness of Pulpo and the kick of flavor from the smoked paprika and the softness of the potato, a combination one may not at first think of — but trust us, it’s good!
1 octopus 100 ml olive oil 2 bay leaves hot pimentón Sea salt This dish is usually served on wooden plates with “cachelos”, potatoes that have been boiled or roasted in embers with their skins on.
Gently boil octopus in 2 quarts/2 liters salted water, remembering to add a copper penny, for 1 hr. (Some recipes call for bay leaf, onion, and vinegar, some not, in the water. Our experience tells us adding a 1/4 cup of white vinegar helps to tenderize the ‘pus a little)