Pulpo a la Gallega (Pulpo á Feira)

Method

1. 01

   Bring the onion water to a boil

   Put 4 L water and the halved onion in a tall pot and bring to a full boil. Do not salt the cooking water; the octopus is seasoned after slicing.

   

2. 02

   Dip the octopus three times

   Hold the octopus by the head and lower the tentacles into the boiling water for 5 seconds, then lift out for 5 seconds. Repeat this dip-and-lift three times so the tentacles curl and the skin sets, then lower the octopus completely into the pot.

   

3. 03

   Simmer until the thick tentacle is tender

   Once the water returns to a boil, reduce to a steady simmer and cook 40–50 minutes. Begin checking at 40 minutes: a skewer should enter the thickest part of a tentacle with light resistance, like a cooked potato. Lift the octopus out as soon as it is tender and let it drain 10 minutes.

   

4. 04

   Cook the potatoes in the octopus water

   Keep 2 L of the octopus cooking water simmering. Cut the peeled potatoes into 1.5 cm rounds and simmer them for 15–20 minutes until a knife enters easily but the slices still hold shape. Drain well and arrange warm on a serving plate.

   

5. 05

   Cut the warm octopus

   Separate the tentacles and cut them with kitchen scissors into 2 cm pieces. Cut the tender head meat into similar bite-size pieces. Work while the octopus is still warm and discard any hard beak tissue if present.

   

6. 06

   Season in the Galician order

   Pile the warm octopus over the potatoes. Sprinkle evenly with 8 g coarse salt, then the 4 g sweet and 1 g hot paprika, and finally drizzle over 60 ml olive oil. Serve immediately while warm so the paprika blooms in the oil without scorching.