Tuesday, March 02, 2010
Pulpo a la Gallega
1 Kg octopus
2 bay leaves
2 larger potatoes, boiled and sliced diagonally into rounds (about 1/2" in thickness or less)
1 teaspoon hot paprika, to taste (about, or more)
extra virgin olive oil
Fill a large soup pot with water, enough to submerge the octopus.
Cut onion in half and add to water, along with the bay leaves.
Some will say that also adding a wine cork (yes a wine cork) will ensure a tender octopus. (You are within your rights to use your culinary judgement on that particular point.)
Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
Bring the water back to a boil and place the octopus in the water.
This time we will leave it in there.
Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
Remove from water, and slice diagonally into rounds (ovals really).
The slices should be about 1/2" thick.
Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
The potato should be about the same size as the octopus slices, if not, then cut potatoes accordingly.
Liberally sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.
You may wish to garnish with chopped parsley.