squid Pulpo Gajego

Ingredients for 4 servings:

• 2 squid(s) (octopus)
• 1 large onion(s)
• 3 bay leaves
• 6 cloves garlic
• 125 ml extra virgin olive oil
• e.g. sea salt
• n. B. Paprika powder, sweet

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Squid Gallic style

Depending on the size of the octopus, bring enough salted water to a boil. Add the octopus and after about 20 minutes, add the onion and bay leaves. After another 20-45 minutes (depending on the size), pierce the thickest parts with a toothpick to test for tenderness. When the fish is cooked and tender, cut it into bite-sized pieces. For the last 15-20 minutes of cooking, heat the oil with plenty of finely chopped garlic; the garlic must not brown. Use only extra virgin olive oil. First, salt the finely chopped octopus, then sprinkle generously with paprika, then drizzle with the garlic oil. Serve with boiled potatoes and salad.