Spanish cuisine · Fish & Seafood

Pulpo a la Mugardesa

Octopus from Mugardos, boiled tender and then braised in a sauce of onions, paprika and white wine.

Ingredients · for 4 servings

• 1 kg octopus (cleaned, frozen)
• 3 onions
• 6 garlic cloves
• 2 tbsp paprika (sweet and hot, mixed)
• 150 ml white wine
• 400 g strained tomatoes
• 2 bay leaves
• 800 g waxy potatoes
• 100 ml olive oil
• Salt, pepper

Instructions

1. Dip the thawed octopus into vigorously boiling water three times for 10 sec each so the skin doesn't loosen, then simmer gently with one bay leaf for 45–55 min until a knife slides into a tentacle without resistance.
2. Let the octopus rest in the broth for 15 min, lift out and slice the tentacles into 2 cm thick rounds; set aside 300 ml of the cooking broth.
3. Finely dice the onions, slice the garlic, and sauté both in the olive oil over low heat for 12–15 min until soft and sweet without browning.
4. Remove the pot from the heat, stir in the paprika, deglaze immediately with the white wine and reduce for 3 min.
5. Add the strained tomatoes, the second bay leaf and the cooking broth, add the peeled and sliced potatoes and simmer covered for 20 min until tender.
6. Fold in the octopus rounds, let steep uncovered for 5 min, season with salt and pepper and serve in deep bowls with bread.