Spanish octopus

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 with Angela Nikolettou Source: Supplied

Spanish octopus

Ingredients

1kg large octopus legs

Smoked paprika

Extra virgin olive oil

 Method

1. Bring a saucepan (large enough to fit the octopus) of water to the boil. Wash octopus and place in the boiling water.
2. Simmer for about 30 - 40 minutes until the meat is tender. 
3. Drain, cool and remove any large bits of skin.
4. 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

1. Follow steps 1-3 above.
2. Heat BBQ or grill, drizzle octopus legs with a little olive oil, season with salt & pepper and cook until slightly charred.
3. Cut octopus into bite size pieces, place on a plate and drizzle with olive oil and sprinkle with smoked paprika. Serve immediately.