Galician Octopus with Roasted Potatoes

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Fresh octopus should be firmly but gently massaged with your palm. It will become softer. If it was frozen, there is no need to massage it. In the authentic recipe, potatoes are boiled, coarse sea salt is used, paprika replaces cayenne pepper, and the oil is not heated. The recipe is called polbo a feira or pulpo a gallega.

Ingredients

Octopus - 2 lbs
Salad Potatoes - 3 pieces
Olive Oil - 3 tablespoons
Garlic - 3 cloves
Cayenne Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the potatoes into large flat wedges, spread them on a baking sheet. Drizzle with olive oil and place in an oven preheated to 428°F. Cook for 30-45 minutes, depending on the size of the potato wedges.

Step 2

In a large pot, bring water to a boil. Remove the eyes, beak, and innards from the octopus. Rinse well under running water. Holding the octopus by the head, dip it into the boiling water for 1 minute. Repeat the process when the water starts boiling again. Do this 3-4 times. This will 'harden' the skin, preventing it from hanging in shreds. Leave the octopus to boil for 20-25 minutes.

Step 3

Heat olive oil in a pan. Cut the garlic into small sticks. Sauté in the oil until golden, then discard. Leave the pan with oil on the turned-off stove.

Step 4

Slice the cooked octopus into rings. Arrange the potatoes on a plate, top with the octopus. Sprinkle with salt and cayenne pepper. Drizzle with warm oil.