Octopus a la “gallega”
We adapt the recipe from “octopus a feira” or “octopus to la gallega” to adapt it to the ingredients of our territory, or maybe only to our tastes. Be that as it may, we love it!
We can cook the octopus or we can buy it already cooked. If you want to cook it, I recommend you freeze it and thaw it to soften the texture of the octopus meat. It should be covered with water in a very large pot, with an onion and a couple of bay leaves, for about 30 minutes.
With the same octopus boiling water, we can use it to boil the peeled potatoes (if not, with water, salt and the bay leaves that give it a good aroma), in this way the potatoes catch the taste.
Once sliced the octopus and potatoes, can be served on the dish. And we seasoned it with salt flakes and a good spray of organic extra virgin olive oil Olicatessen.
For those who want it in the most “traditional” way, you can sprinkle sweet or spicy paprika to taste.
Yum, yum!