Ingredients:
- 1 fresh octopus (approximately 1.5 kg)
- 6 cloves of garlic, sliced
- 1/2 cup extra virgin olive oil
- 1 teaspoon paprika (sweet or spicy, depending on your preference)
- 1/4 cup fresh parsley, chopped
- Coarse salt to taste
- 1 lemon, cut into slices (optional, for serving)
Preparation:
Prepare and Cook the Octopus:
- Clean the Octopus:
- Rinse the octopus thoroughly to remove any impurities.
- Boil the Octopus:
- In a large pot, bring plenty of water to a boil with a pinch of coarse salt.
- Immerse the octopus in the boiling water and immediately take it out. Repeat this process three times (this is called «scaring» the octopus, which helps to tenderize it).
- After the third time, leave the octopus in the boiling water and let it cook for approximately 40-45 minutes or until tender. Check doneness by pricking it with a fork.
- Once cooked, remove the octopus from the water and let it cool slightly.
- Cut the tentacles into bite-sized pieces and the head into rings.
Prepare the Garlic:
- Cook the Garlic:
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced garlic and cook until golden and crispy, taking care not to burn them.
Saute the Octopus:
- Combine Octopus and Garlic:
- Add the octopus pieces to the skillet with the golden garlic.
- Sauté for about 5-7 minutes, stirring occasionally, until the octopus is well coated with the garlic oil and lightly browned.
- Sprinkle the paprika over the octopus and mix well to combine.
Finish and Serve:
- Final Touches:
- Add fresh chopped parsley and a pinch of salt to taste. Stir well.
- Serve the octopus hot, garnished with lemon slices if desired.
Serving Suggestions:
- Accompany the octopus with crusty bread to dip in the garlic oil or with a fresh salad.
- For a spicy touch, add a chili or dried chili to the oil along with the garlic.
- For a smoky flavor, grill the octopus after boiling and before sautéing it with garlic.
Enjoy your delicious Octopus in Garlic! 🐙🧄
