Octopus ‘a feira’ (Galician style)

Serves 6 people

· 1 2kg octupus
· 6 tablespoons of extra-virgin olive oil
· 1 teaspoon sweet paprika
· 1 teaspoon spicy paprika
· rock salt

Place the cleaned octopus in a freezer to allow the muscles to break, and the meat to become more tender. After 24 hours take the octopus out of the freezer and defrost at room temperature.

Place a large pot of water on to boil. When it starts to boil, take the octopus and dip it in and out of the water three times. On the last time we leave it in the water to boil on a medium high heat for 45 – 50 minutes (around 20 – 25 minutes per kilo).

Pierce every now and then to see if it is tender. Remove from the water, drain and cut the legs in slices and the body in not very large chunks. It is best to do so with scissors.

Serve on a wooden plate and sprinkle with the salt, paprika and olive oil.