Recipes

Ingredients:

• One bag of ‘O Pulpeiro’ cooked octopus
• A pinch of salt
• For the garlic marinade, you will need half a glass of extra virgin olive oil, four cloves of garlic, one tablespoon of sweet paprika, a pinch of spicy paprika and a few drops of sherry vinegar.

Method:

1. First, make an infusion of paprika oil (commonly known as Galician sauce) with half a glass of extra virgin olive oil, four cloves of garlic, a tablespoon of sweet paprika and a pinch of spicy paprika.
2. When it is cool, filter out the paprika grounds and, using the filtered oil, pour it into a previously heated griddle or frying pan.
3. Add the octopus leg, cut in two, into the pan and sear over a very high heat. Serve on a plate with a few flakes of salt and a little infused oil on top.
4. It can be served with boiled potatoes cooked in octopus water or garlic turnip tops.