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Fish & seafood
Galician-style octopus
Tender boiled octopus with potato, paprika and good oil.
Gluten-free
Ingredients
- 1 octopus of 1.5 kg (cooked or frozen)
- 4 medium potatoes
- 1 liter water
- 1 bay leaf
- 2 tablespoons paprika (sweet and hot)
- Coarse salt to taste
- 60 g extra virgin olive oil
Step-by-step
Choose your robot:
- Put 1 liter of water and the bay leaf in the mixing bowl and heat 10 min/100°C/speed 1.
- Dip the octopus, scaring it three times in the boiling water, and leave it inside.
- Program 30 min/100°C/reverse/spoon speed until it is tender.
- Pierce the octopus with a toothpick; if it goes in easily, it is ready. Remove it and set it aside.
- Peel and cut the potatoes into slices, put them in the Varoma dish.
- Place the Varoma over the mixing bowl with the cooking water and program 20 min/Varoma/speed 1.
- Cut the octopus into slices with scissors and arrange it over the potatoes on a wooden plate.
- Salt with coarse salt, sprinkle the sweet and hot paprika to taste.
- Drizzle generously with the olive oil and serve warm.
Tips
- Freeze the fresh octopus beforehand so it turns out more tender.
- Scaring the octopus helps the skin not come off.
- Use a good Vera paprika for more flavor.
Guide: Thermomix without Cookidoo
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