Preparation

wash the octopus, of which we will only use the legs. octopus tends to have very tough meat, so it is necessary to soften it by tapping it with a wooden mallet or by freezing and thawing it. to soften it even more, boil water in a large pot with the lemon drops. the octopus is introduced into the water by grasping it with tweezers without releasing it, and taking it out and putting it in the water several times. then it is left to cook permanently in the water until we notice it more tender (approximately 45 minutes). When cooking is finished, the octopus is removed from the water and cut into slices, which are then seasoned with salt and paprika and then washed down with the raw olive oil. served hot.

Ingredients

  • octopus “a feira”, better known as Galician octopus, is a typical dish from Galicia, the coastal region of northwestern Spain. It is a simple and little elaborate dish but very tasty and not so easy to prepare, since it is essential that the octopus meat is previously softened before serving. the typical thing in Galicia is to serve the octopus slices in individual wooden plates.
  • ingredients
  • 1 octopus of about 750 g.
  • 1 tablespoon of sweet paprika
  • olive oil
  • 1 tablespoon of hot paprika
  • Salt
  • A few drops of lemon juice