In this recipe, typical of the Galicia region, octopus is combined with our Constance-variety potatoes in an explosion of spicy flavours and contrasting textures.

Very common in Spain as a tapas, a type of finger food eaten as a starter or with an aperitif, Galician-style octopus (or polbo á feira) can also be served as a sumptuous second course. Let’s take a look at how to prepare it.

Ingredients for 4 people
Constance-variety potatoes, 500 g
Octopus, 1.5 kg
Onion, ½
Extra virgin olive oil, to taste
Sea salt, to taste
Sweet paprika, to taste
Hot paprika, to taste

Preparation
Start with the octopus. After carefully cleaning it, place a large saucepan with water, half an onion and some sea salt on the stove. Once the water has started to boil, immerse the tentacles two or three times to make them curl up. Once you have obtained the desired effect, immerse the entire octopus in the water and leave to cook for about 50 minutes.
Once cooked, leave the octopus to cool in the water. This should give the octopus a tender consistency. Transfer the octopus onto a cutting board and dice it into 1-2 cm pieces. Leave the ends of the curled tentacles as they are and keep the cooking water.
Now prepare the potatoes. Peel and cut them into 5-6 mm rounds. Boil them in the saucepan with the octopus cooking water for about 15 minutes (once cooked, the potatoes must still be quite firm). When ready, drain the potatoes and leave to cool. Then plate up. On a serving dish, arrange the potatoes on one half of the dish and the octopus on the other half. Dress with extra virgin olive oil. Mix the sweet and hot paprika in a small bowl and then dust over the top.

Image by lunamarina from Shutterstock