Pulpo Recipe

Clean and tenderize the octopus

If not already cleaned, remove the beak and eyes from the octopus. Rinse thoroughly. Freeze for 24 hours then thaw, or use pre-frozen octopus to help tenderize it.

Bring a large pot of water to a boil with bay leaves and 1 tablespoon of sea salt. Do not add the octopus yet.

Shock the octopus

Grasp the octopus by the head and dip it into the boiling water for 3 seconds, then remove. Repeat this process 2 more times. On the third time, leave the octopus in the water.

Simmer the octopus for 40–45 minutes, or until tender when pierced with a fork.

Remove the octopus from the water and let it rest at room temperature for 5–10 minutes before slicing.

While the octopus is cooking, peel the potatoes and cut them into 1/2 inch thick slices.

Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside.

Slice the cooked octopus tentacles into bite-sized pieces.

Arrange the potato slices on a serving plate. Top with octopus slices.

Drizzle olive oil generously over the octopus and potatoes.

Sprinkle with remaining sea salt and smoked paprika to taste.