Galician Octupus

For this octupus recipe, you will need:



Ø 32 Cm Hammered Stewpot




2 Kg of fresh whole octopus

Red Pepper

Olive Oil

Coarse Salt


Wash the whole octopus and give it some deep blows so that it becomes tenderer.

Boil the water in a copper pot. Once it starts boiling, parboil the octopus and next dip it in a recipient filled with cold water. This way the octopus will keep its skin.

In the same pot, cook the octopus until it gets tender (1-2 hours depending on its size).

Remove from the pot, cut into pieces with 1cm thickness, and place on a plate. Sprinkle with olive oil, red pepper and salt to taste.