Octopus Galician style

Ingredients for 4 servings:

• 1.2 kg squid(s) (octopus)
• 2 small onions
• 2 bay leaves
• 2 tbsp green pepper
• 5 garlic cloves
• 250 ml olive oil
• 1 tbsp paprika powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Pulpo a la Gallega – probably the most tender way to enjoy octopus

Clean the octopus under running water, removing any internal organs. Then place the octopus in a pot with a few drops of oil and cook over medium heat without water. The liquid will drain from the octopus, which is then cooked until it is absorbed. Now add enough salted water to cover the octopus, then add the coarsely chopped onion, bay leaves, and green peppercorns. Simmer over medium heat for about 1 1/2 minutes, until the meat is tender. Set the pot aside and let the octopus cool in the liquid. Drain well in a colander. Now cut the octopus into bite-sized pieces using a very sharp knife or poultry shears and place them in a serving dish. Mix the olive oil with the crushed garlic and paprika and pour over the meat. Let it sit in the refrigerator for at least 60 minutes, stirring occasionally. Season with salt and pepper and serve with white bread. Note: Zoologically, octopuses, cuttlefish, squid, and nautilus belong to the family of cephalopods. The name “squid” is actually incorrect, as this family, including its subgenera, consists of invertebrates and not fish. Thus, as so-called “mollusks,” they are related to snails and mussels. The more accurate term would be “squid.” Octopuses are highly evolved and adaptive ocean dwellers, and many a gourmet probably has little idea what kind of highly evolved animal they are eating.