Spanish Braised Octopus in Paprika Sauce :devil:
This is a very simple recipe once you have prepped your octopus for finishing -- instructions are linked below. Basically you braise the octopus in its own juices, then cut it into pieces and dress it with a paprika-garlic sauce when it is still warm. This is a variant of a Spanish recipe known as "a la gallega." Any size octopus will work with this recipe, which serves 4 as a starter or tapas.
Prep Time: 3 hours, 30 minutes
Total Time: 3 hours, 30 minutes
Ingredients:
* 1-2 pounds octopus
* 1/2 t. salt
* 1 t. black pepper
* 3 chopped garlic cloves
* 1 T. sweet paprika
* 1/2 cup olive oil
* 2-3 lemons
Preparation:
Braise your octopus as directed in the instructions below.
Meanwhile, put the salt, pepper, paprika and garlic in a mortar and pound it until it is a paste. Slowly add the olive oil, stirring and mashing all the while. If you don't have a mortar and pestle, you could use a food processor, but the texture will be different.
When the octopus is tender and still warm, cut into chunks, put into a large bowl and toss with the sauce. Squeeze the juice of 1 lemon into the bowl and toss to combine.
Serve warm or at room temperature with slices of lemon.
______________________________________________
p.s. My proposal was only a joke. Please don't cook Paul! :rofl:
