1/2 octopus of 750 grams (Fresh or frozen)
2 bay leaves
Maldon Sea Salt flakes
If you will cook fresh octopus for the recipe, first freeze it. (this process is for having a soft texture)
The night before cooking it , remove the octopus from the freezer and allow it to defrost in the fridge. Before cooking, clear the head, remove the eyes and mouth and wash the octopus.
Peel and stud the onion with cloves. ( This technique is caleed as “Piquet”)
Boil the water in a large pot, grab the octopus from the head and ‘scare it’ (asustar) by dipping it in the water 3 times for 5 seconds each time and pulling it out. This makes the octopus stiffen so that the skin does not fall during the cooking.
Put the onion, bay leaves and onion into the pot. Cooking time is 20-25 minutes per kilo of octopus on medium heat ( For instance mine was 750 grams, so I cooked it for 20 minutes) The octopus should be covered with water throughout the cooking. Do NOT add any salt.
Towards the end of the cooking time, check if the octopus is ready by piercing the thicker tentacles with a wooden skewer to check if they are tender enough. Octopus should be al dente, just like pasta.
Once the octopus is cooked, allow the octopus to rest in the cooking liquid for a 10 minutes and then take it out of the pot.
Peel the potatoes and boil them in the water in which you cooked the octopus.
To serve the dish, cut the octopus tentacles and potatoes into 1,5 cm thick slices. “Pulpo a la Gallega” is traditionally served in a wooden plate with a base of sliced potatoes, topped with slices of octopus.
Season it with sea salt flakes, smoked paprika and virgin olive oil.