Fish & seafood
Mexican-Style Galician Octopus
Tender octopus with potato, paprika and olive oil.
Gluten-free
Ingredients
- 1 octopus (1 kg), cleaned
- 3 large potatoes
- 1/2 onion
- 3 garlic cloves
- 2 bay leaves
- 1 tablespoon paprika
- 1/2 teaspoon chili powder
- Olive oil
- 1 liter water
- Coarse salt to taste
Step-by-step
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- Put the octopus, onion, garlic, bay leaves and water in the mixing bowl. Set 45 min/Varoma/reverse/spoon speed.
- Remove the octopus and set aside. Strain the broth.
- Put the potato chunks in the steaming basket. Insert the basket into the mixing bowl with the broth and set 20 min/Varoma/speed 2.
- Cut the octopus into slices and arrange over the potatoes.
- Drizzle with plenty of olive oil, sprinkle with paprika, chili powder and coarse salt. Serve warm.
Tips
- Freezing the octopus beforehand helps tenderize it.
- Don't overcook the potatoes so they don't fall apart.
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