Pulpo a la gallega is the Spanish name of this delicacy. Although octopus is ugly and may be intimidating,… trust me! It is easy, very healthy and you will repeat it and add it to your favorites.

• 1.When cooking octopus galician style from scratch, it is important before cooking the octopus to freeze it. Doing so, when freezing the ice particles will expand and make the octopus meat break down very little and not noticeable for the human eye, but enough to get the meat ready to be softer when cooked.
• 2.Octopus should be thawed slowly, ideally in the refrigerator the day before.
• 3.When thawed, it should be cleaned with cold water because it may have some dirt, mostly in the tentacles. It is a good idea to submerge in iced water and change the water if it gets dirt after the first time. Repeat the process if water gets dirty.
• 4.During this process try not to press the octopus because the outer gelatinous skin is delicate and it may break easily.
• 5.In Galicia is used a copper pot to boil the octopus due to tradition and the fast boiling breakpoint of copper, but you will need just a pot big enough to hold the size of your octopus.
• 6.When water is boiling you can add bay leaves and black pepper. Salt is not recommended because it will make the meat to be a bit stiffed.
• 7.Hold the octopus from the head and submerge and emerge after 5 seconds. Let the water come to boil again and repeat up to two more times. These steps are crucial to achieve an octopus with the skin attached to it. Keep in mind that under the skin is that gelatinousness of the octopus that you will want to keep intact.
• 8.In the third submersion, keep the octopus in the boiling water for 30 minutes if weights 4 pounds. For every additional pound add 5 minutes.
• 9.Check out that the octopus is soft enough with a wood skewer or a fork. Let it rest in the pot for 10 minutes in the same water.
• 10.To cut the octopus, scissors are traditionally used. Separate first the tentacles from the head and then slice the tentacles.
• 11.The same water used for the octopus can be used for boiling the potatoes for the octopus. You can calculate and even add them to the water with the octopus at the same time.
• 12.For plating the octopus, the traditional way to do it is in a wood plate. Place the potatoes (sliced) and the octopus (sliced) on top. Season with coarse sea salt and Pimenton de la Vera, a special smoked paprika very unique and deep in flavor and extra virgin olive oil on top.

At this point, you are ready to enjoy this delightful, healthy and nutritious plate. When following the steps it is not difficult to make and very gratifying. Try to do it when you have guests at home and they will be delighted!