In Spain there are 'pulpa taverns', taverns where they serve, almost exclusively, octopus. Fascination about the versatile multi-legged mollusc aside, creating a tasty dish is simpler than you think. Angela Nicolettou, an aficionado of Spanish cuisine, shares a recipe for a healthy, low fat dish.
Spanish octopus
Ingredients
1kg large octopus legs
Smoked paprika
Extra virgin olive oil
Method
- Bring a saucepan (large enough to fit the octopus) of water to the boil. Wash octopus and place in the boiling water.
- Simmer for about 30 - 40 minutes until the meat is tender.
- Drain, cool and remove any large bits of skin.
- Cut octopus into bite size pieces, place on a plate and drizzle with olive oil and sprinkle with smoked paprika. Season to taste and serve immediately.
BBQ version
- Follow steps 1-3 above.
- Heat BBQ or grill, drizzle octopus legs with a little olive oil, season with salt & pepper and cook until slightly charred.
- Cut octopus into bite size pieces, place on a plate and drizzle with olive oil and sprinkle with smoked paprika. Serve immediately.
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