Recipes

Ingredients:

• One bag of ‘O Pulpeiro’ cooked octopus
• Half a kilo of potatoes
• One bottle of ‘O Pulpeiro’ octopus fumet (octopus cooking water)
• 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. Heat the octopus cooking water until boiling and then add the previously peeled potatoes.
2. When the potatoes are cooked, add the cooked octopus in pieces of approximately 2 cm.
3. Next, remove the pot from the heat and set aside whilst you make the garlic marinade with the refried garlic, the tablespoon of paprika and the vinegar.
4. Finally, add the cut octopus to a serving dish with the potato chunks and pour the garlic marinade on top.