Tender Poached Octopus with Potatoes — Galician Octopus
Galician octopus poached tender, sliced into rounds and arranged on a warm wooden board over boiled potato slices, dressed generously with olive oil, sweet pimenton, and flaky salt.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bring octopus to room temperature 20 minutes ahead. Peel potatoes and slice into 1cm rounds. Toast bread slices until golden. Set all aside.
Boil
Bring a large pot of unsalted water to a rolling boil. Dip octopus in and out three times to curl tentacles, then submerge fully with bay leaves. Cover loosely, simmer over medium heat 30 minutes until tentacles pierce easily with a knife.
Build
Add potato slices to the same pot 12 minutes before octopus finishes. While potatoes cook, lift octopus onto a cutting board and slice tentacles into 1cm rounds using kitchen shears.
Finish
Lift potatoes onto a warm wooden board with a slotted spoon and sprinkle with fine sea salt. Arrange octopus rounds over potato slices, drizzle generously with olive oil, dust with sweet and hot pimenton, scatter flaky salt across surface, and serve with toasted bread.
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