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Traditional Galician Recipe
Ingredients:
- A MERPACÍFICO octopus of 2-2.5 Kg
- Coarse salt
- Peppers
- Extra virgin olive oil
- Potatoes from La Ojeda (Palencia)
Preparation:
- Cook the octopus in boiling water, approximately 45/50 minutes, depending on the size.
- We poke it from time to time, in the thick part of the legs, to check the “cooking” or hardness point.
- Once cooked and done, we are going to let it rest for approximately 15 minutes and let it cool down.
- Cook the potatoes for approximately 20 minutes, depending on the size.
- We peel the cooked potatoes, and make a bed by making sheets with them.
- We remove one tentacle from the octopus, grab it by the central part and cut it into slices of approx. 1cm. thick. We place evenly on the plate.
- Salt with coarse salt, sprinkle with a mixture of hot/sweet paprika, depending on taste. Finally we drizzle with plenty of extra virgin olive oil.
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