Octopus “Gallago” Style - Tapas
This recipe was printed in on a Spanish t-Towel and luckily a friend translated it for me to try. This is a classic Northern Spanish dish, so, so tender, yet so simple and delicious.
Of, course it can be quite difficult to buy Octopus in Britain as the majority of our stuff goes to Spain - so if you see it grab it quick.
The Spanish like to beat their octopus to tenderise but that’s optional!
Preparation time: 10 minutes Quantity: makes 10 - 20 Cooking time: 1 & 1/2 hours or so
Ingredients
1 medium Octopus - whole, but cleaned
1 onion - peeled but left whole
2000 ml / 2 pints or so of water to cook
good pinch salt
1/8 - 1/4 teaspoon paprika
2 - 3 tablespoons virgin olive oil
Tip -
To tenderise simply bang the tentacles and body with a tenderising hammer.
Method
- Bring a pan of water to the boil with the onion added
- Drop in the octopus (beware of splash back) and remove with some tongs straight away and drop back again and remove
BUT
- On the third drop in - leave to simmer for 1 - 1 & 1/2 hours depending on size
- Test by inserting a skewer and if the Octopus is tender it’s ready
- Remove and leave to cool for 40 minutes
- Chop in to 3 cm pieces with a knife or scissors
- Sprinkle with the salt and paprika and drizzle with the oil
Tip -
under cooking will render the octopus chewy but over cooking will produce a too soft dish, if your not sure cut a piece of tentacle of and taste for firm and tenderness.