POLVO A GALEGA

INGREDIENTS
1 Octupus with 1,5kg
3 Garlic Cloves
1 tablespoon of Paprika
3 or 4 tablespoom of Olive Oil
1 tablespoon of Kitchen Salt
Bay Leaves
Poetatoes, as needed.

DIRECTIONS
1. Boil about 2 litres of water in a large saucepan. Add bay leaves, salt and garlic and bring to a boil.
2. When boiling, immerse the octopus three times in a row and allow it to stand a little outside the pan, this will prevent the skin from loosening.
3.Place the octopus in the boiling water and let it cook for about 50 minutes (cooking time varies according to the size of the octopus).
4. Remove the octopus without dispensing the water, drain and cut the octopus into slices about 1cm thick and then place in a large bowl, preferably a wooden board.
5. Cook the already cut potatoes in thick pieces in the water where the octopus was cooked and place next to the octopus.
6.Sprinkle the salt and drizzle with the olive oil mixed with the paprika. If you prefer, sprinkle the paprika and then drizzle with olive oil. Let the octopus rest so that the taste of the olive oil and paprika are incorporated.

PRODUCT BASKET
code 00115/164 - octopus canosa size 1-2 frozen 1kg - retirar na loja
code 0267a/279 - olive oil casal da memoria extra virgin 250ml
code 0367a-0439 - sal salmar natural grosso (sea salt) 1kg