How to make
Pour plenty of water into a large pot and leave it, so that the chlorine can evaporate from it. Add the 3 teaspoons of salt and put it on medium to high heat.
When it boils, grab the octopus by the head and immerse it three times in boiling water (this process is called ''shocking'') and then leave it inside. It must be completely covered by the liquid.
Boil it for 25-30 minutes. If you have a bigger or smaller one, the cooking time will be different, of course. About 20 minutes for each kilogram. It is not recommended to cook it in a pressure cooker!
Leave the cooked octopus in the water for another 10-15 minutes and remove it. Cut the tentacles into 0.4″ (1 cm) thick circles or slightly thinner. Cut the head into pieces.
Boil the potatoes in the same water, if desired, so they will flavor and acquire a slightly reddish color. You can boil them in clean water as well. Cool them slightly, peel them and cut them into slices.
In a large plate or in several portions, arrange the potatoes in one layer and place a layer of octopus on top.
Sprinkle with paprika and chili pepper, olive oil and coarse salt.
Note: This typical Spanish Galician dish is served in a wooden flat plate with a thick bottom. The Spaniards believe that the taste is different and better, even the utensils they use for it are wooden. I served it in a clay pot due to the lack of such special plate.
If you use fresh octopus, be sure to freeze it for 24 hours before the preparation of the dish and then defrost it. This is important, so that the muscle fibers tear and so that it is more tender on our plate. Otherwise, no matter how much you boil it, it will be hard and tough. There is another technique for tearing muscle fibers, but this is the best.
The shocking process is also mandatory, in order for it to shrink and prevent the skin from disintegrating and deforming.
The preparation itself is very easy and always successful, as long as you follow these instructions.
Enjoy your meal!
