It's no wonder octopus is a firm favourite in the Mediterranean diet. It's an excellent source of lean protein, rich in Omega-3 (for brain health) and selenium (a powerful antioxidant), plus it's also low in fat. Most importantly, it's surprisingly easy to prepare one it's been frozen:
“For perfect octopus, I always suggest freezing it first. It’s the secret to getting that beautiful tender bite that everyone loves.”
- Rick Stein.
Follow Rick Stein's expert tip and cook the traditional Pulpo a la Gallega to perfect tenderness by following the recipe below.
Ingredients (for 4-6 as a starter or tapas):
- 1 whole Galician octopus (1-1.5kg)
- 2 bay leaves
- 4 potatoes
- 300ml extra virgin olive oil
- 1 tablespoon Spanish paprika (pimentón)
- Coarse sea salt to taste
Method:
- Boil Octopus: In a large pot, bring water to a boil and add the bay leaves. Submerge the octopus in the boiling water three times before leaving it in to cook. Boil for about 45-50 minutes until tender. Remove and let cool.
- Prepare Potatoes: In the same water, boil the potatoes until tender. Slice them into rounds and arrange them on a serving plate.
- Slice Octopus: Cut the octopus into bite-sized pieces and place them on top of the potato slices.
- Season: Generously drizzle with extra virgin olive oil, sprinkle with coarse sea salt, and generously dust with Spanish paprika.
- Serve: Enjoy your authentic Pulpo a la Gallega warm or at room temperature.
