AKA: Pulpo Gallego
- Small Roasting pan or large frying pan
- Or deep-fryer
- Oven Heated to 350F/175C
- A sharp knife 🙂
- 1.5 pounds sashimi-grade octopus sliced in ½” rounds. (it will be pre-cooked)
- 4 large potatoes, cleaned and sliced in ½” rounds
- 1/4 cup olive oil for drizzle
- Spanish Picual, Entimio Distinto Medium-Robust, or peppery varietal, to drizzle)
- Sweet Spanish, but Smoked also works
- Sea salt
- Place the potatoes in a shallow roasting pan and dress with olive oil.
- Pan-fry or deep-fry optional
- Roast/Fry potatoes until crispy and brown.
- Place octopus on top. Drizzle with olive oil.
- Sprinkle sweet paprika (and cracked black peppercorn if you aren’t able to get a peppery varietal of olive oil) over top
- Return to oven with heat turned off, allowing octopus to warm (about 5min)
- Serve warm on broad platter. Some toasted, buttered baguette couldn’t hurt.
Confession: I feel guilty eating something this intelligent. But I also know that if these bizarre bastards were social and lived a few decades instead of a few years, they would have taken over the planet… and we’d make great pets.Love, Jimi
- This is another page from Chef John at Fodowishes; but I really wanted a bit more crisp potato texture to play off the firm bite and soft mouthfeel of the octopus.
- Most asian stores sell sashimi-grade octopus.
- Most Japanese fishermen are perfectly happy to eat octopus with crushed black pepper, and that’s it. For a reason. Keep it simple.