Slow-Cooked Octopus (Pulpo a la Gallega - Elevated)
Tender Galician octopus with smoked paprika, extra virgin olive oil, and purple potato purée.
9 ingredients
8 steps
Ingredients
- 11 whole octopus (2kg)
- 24 purple potatoes
- 3200ml cream
- 4100g butter
- 5Smoked sweet paprika
- 6Extra virgin olive oil (premium)
- 7Sea salt flakes
- 81 onion, 2 bay leaves
- 91 lemon
Instructions
- 1Freeze octopus overnight to tenderise. Thaw and clean.
- 2Simmer octopus in water with onion and bay leaves for 45-60 minutes until tender.
- 3Remove and cool. Cut tentacles into generous portions.
- 4Boil purple potatoes, peel while hot, and mash with cream and butter until velvety smooth.
- 5Heat a griddle pan until smoking. Char octopus portions for 2-3 min per side.
- 6Spoon purple potato purée onto warm wooden board or plate.
- 7Arrange charred octopus on top. Drizzle generously with premium olive oil.
- 8Dust with smoked sweet paprika and fleur de sel. Finish with a squeeze of lemon.