Català
8 PAX - Time 60min
Utensils: Pot, knife, scisors and tweezers.
INGREDIENTS
ELABORATION
To make sure the octopus ends up really soft, it has to be frozen for 24 hours.
Unfreeze the octopus in a tray the night before cooking in the fridge.
Put a large pot of water on the stove and bring it to boil.
When the water begins to boil, grab the octopus by the head with a pair of tongs or a hook and submerge it in the water three times in a row.
The fourth time you submerge the octopus, leave it in the water for about 30 minutes from when the water starts boiling again.
The cooking time will vary depending on the octopus’s weight. The calculation that helps to determine it is one hour for every 4 kg.
In the last 15 minutes of cooking, add the whole potatoes and boil them with the octopus for 15 minutes.
You know when the octopus is cooked in the same way you do with the potatoes: when you stick a toothpick into the wide part of the tentacle and it sinks into the soft flesh without resistance.
When the octopus and the potatoes are done, turn off the heat and allow the dish to cool for 15 minutes.
Peel and cut the hot potatoes. Arrange them as a base on a preferably wooden plate.
Cut the hot octopus into rounds and place them on the pieces of potato.
Salt and pepper and dust with a pinch of red pepper (sweet or spicy to taste).
Dress the whole thing with a generous drizzle of Pons Selección Familiar Arbequina.
If desired, substitute the red pepper and part of the Pons Selección Familiar Arbequina with Pons Infused with Red Pepper, which is perfect for finishing this dish.
Ingredients
Directions
To make sure the octopus ends up really soft, it has to be frozen for 24 hours.
Unfreeze the octopus in a tray the night before cooking in the fridge.
Put a large pot of water on the stove and bring it to boil.
When the water begins to boil, grab the octopus by the head with a pair of tongs or a hook and submerge it in the water three times in a row.
The fourth time you submerge the octopus, leave it in the water for about 30 minutes from when the water starts boiling again.
The cooking time will vary depending on the octopus’s weight. The calculation that helps to determine it is one hour for every 4 kg.
In the last 15 minutes of cooking, add the whole potatoes and boil them with the octopus for 15 minutes.
You know when the octopus is cooked in the same way you do with the potatoes: when you stick a toothpick into the wide part of the tentacle and it sinks into the soft flesh without resistance.
When the octopus and the potatoes are done, turn off the heat and allow the dish to cool for 15 minutes.
Peel and cut the hot potatoes. Arrange them as a base on a preferably wooden plate.
Cut the hot octopus into rounds and place them on the pieces of potato.
Salt and pepper and dust with a pinch of red pepper (sweet or spicy to taste).
Dress the whole thing with a generous drizzle of Pons Selección Familiar Arbequina.
If desired, substitute the red pepper and part of the Pons Selección Familiar Arbequina with Pons Infused with Red Pepper, which is perfect for finishing this dish.