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4
Easy
By Samantha Clark and Samuel Clark
Published 2014
Probably the most famous tapa from Galicia. Excellent olive oil and crunchy rock salt are essential for this dish.
If the octopus hasn’t already been prepared by your fishmonger, you will need to clean it. Follow the method, cooking it with the onion, bay leaves and 2 tablespoons of the olive oil. Remove the octopus from the pan, reserving the cooking water. Slice the tentacles into 1.5cm-thick discs, place in a bowl and keep warm.
Add the potatoes to the octopus c