Octopus “Fairground-Style”

Name: Octopus “Fairground-Style”
Yield: Yield: 8 Portions
Ingredients: Salt, as needed; ½ cup/120 mL extra-virgin olive oil, plus more as needed; 1 cup/128 g minced onions; 3 lb/1.36 kg whole octopus; 1 tbsp/6 g black peppercorns; 1 bay leaf; 1 tbsp/7 g smoked Spanish paprika; 1 lb/454 g peeled yellow potatoes, cut into large dice

Preparation info

Yield:
8
Portions

Difficulty
Medium

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

3 lb/1.36 kg whole octopus
1 bay leaf
1

Fish course
Pescatarian
Gluten-free
Street Food

Method

Blanch the octopus in 2 gal/7.68 L of boiling water three times, changing the water after each time.
In an appropriate-size pot, submerge the octopus in cold water, covering by 1 in/3 cm. Add the bay leaf and peppercorns and bring to a gentle simmer. Add salt as needed and simmer very gently until the octopus is very tender, 1 to 3 hours depending on the size o