Dish · spanish
Galician-Style Octopus
Boiled octopus sliced into rounds, laid over sliced potato, and finished with olive oil, coarse salt, and smoked paprika, served warm rather than hot.
Where it comes from
The dish comes from Galicia in northwestern Spain, a region with a long fishing tradition on the Atlantic coast, and is traditionally cooked in copper pots at outdoor festivals and fairs.
What cooks argue about
The well-known technical step is dunking the octopus in and out of boiling water two or three times before the full simmer, which cooks believe firms the skin and keeps the flesh from toughening.
Versions
Nobody has published a galician-style octopus here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
olive oil