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Galician-style octopus

Tender Galician-style octopus. And Galician bread to sop up the olive oil that mixes with the flakes of salt and paprika. A true delicacy.

That’s why Carmencita has wanted to give Galician-style octopus the place it deserves with a product all its own: Special paprika for octopus.

‘A unique and balanced mixture of hot and sweet paprikas that captivates with its intense flavour, its highly powerful colouring properties and its matchless aroma’.

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Cost

15

euros

Rations

4

people

Preparation

50

minutes

Cooking

minutes

Difficulty

dificultad-baja

Low

Ingredients

3 Carmencita Bay leaves
Carmencita Mediterranean sea salt
10 Carmencita Clove
1 onion
1 glass white wine
5 potatoes
Carmencita Sea salt flakes
Carmencita Paprika for octopus
Extra virgin olive oil

Preparation

  1. Boil water with salt and add the onion, the Cloves, the Bay leaves and the glass of wine.
  2. Hook the octopus and scald 3 times in that boiling water.
  3. Once the tentacles have twisted, fully submerge for 45 minutes.
  4. After 15 minutes, add 5 peeled potatoes, and finish cooking for another 30 minutes.
  5. Remove the octopus and potatoes from the water, and cut everything into slices.
  6. Finish the dish with special octopus paprika, salt flakes, and extra virgin olive oil.

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