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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

Probably the most famous tapa from Galicia. Excellent olive oil and crunchy rock salt are essential for this dish.

Ingredients

  • 1.25 kg fresh or defrosted frozen octopus, preferably double-sucker
  • 1 onion, halved
  • 3 bay leav

Method

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