For all seafood lovers and Galician-style octopus enthusiasts, here's another way to present this wonderful Mediterranean diet recipe. Enjoy!
35 min
4 pax
Half
We peel the garlic cloves and slice them thinly.
We place them in a saucepan with a generous drizzle of olive oil, a sprig of thyme, another of rosemary and the potatoes over medium-low heat, until they are soft.
In a small bowl, add a splash of extra virgin olive oil and a pinch of paprika, stir well and set aside.
We take the octopus legs and make cuts in them as if we were going to slice them, but without cutting all the way through. Then we sear them on both sides in a pan over medium-high heat, with a little olive oil.
FINISHED DISH:
On a flat plate, place 6 or 7 small potatoes cut in half in the center, and on top of them place the octopus leg.
We drizzle with paprika oil, add a little fleur de sel and garnish with a sprig of fresh thyme and some golden slices of garlic on top of the octopus.
We serve it hot.
– The potatoes should be as tender as butter.
– Once cooked and grilled, the octopus is amazing; it enhances its seafood flavor, and the garlic complements it perfectly.
– We can also use a little black pepper for the potatoes.
