GALICIAN OCTOPUS- How to cook an octopus - Lareiras.gal

It is advisable to use a frozen octopus so we avoid having to beat it and we do not risk that it comes out hard. The freezing causes the fibers to break, which are what prevent the octopus from softening. We can buy it already frozen or do it by keeping it like this 2 or 3 days. Once defrosted, you have to wash it, especially to remove the possible sand from the suction cups of the tentacles.
One important thing is to "scare" him when going to cook it. The scare consists of submerging it in the boiling water and taking it out three times. The fourth is left in the water to cook it. The reason for doing this is that it does not release the skin. I do not know if this operation has an empirical basis. I have never cooked an octopus without doing so so I can not assure that it is essential.
Another thing to keep in mind is that it is cooked in water alone, without salt, without laurel, onion or anything else that comes to mind. The salt is put on after cooking, when making the recipe.
Ingredients
500 g octopus
1 cucharada sweet Spanish paprika
1 cucharadita spicy Spanish paprika
2 cucharadas olive oil
salt
See the recipe, with nutrition facts, at:
lareiras.gal/e...
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