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Octopus with capers
Serves 8 as a tapa Starters and mains
Ingredients
- 1 large double-suckered octopus, frozen (about 3.5kg- 5kg)
- 1 large white onion, peeled and sliced
- 1 bay leaf, fresh if possible 500ml olive oil
- 50ml extra virgin olive oil
- 80g capers
- 2tbsp paprika
- 2tbsp chopped flat-leaf parsley
Method
First, defrost the octopus. Then fill the largest pan or casserole you have with salted water and bring to the boil.
Dip the octopus 3 times into the boiling water for 3 seconds each time, then place it in the boiling water with the head facing upwards and reduce the water to a simmer. Add the onion and bay leaf and cook for 1 hour, then turn the octopus over so that the head is facing downwards and cook for a further 30 minutes.
Take the octopus out of the water and allow to cool on a tray or draining board. Slice the tentacles into ½cm rounds and discard the head.
Heat the olive oil to 180°C/350°F in a large, heavy-bottomed frying pan and fry the pieces of octopus for 2-3 minutes – you will need to do this in two batches. Remove from the oil and drain well.
To serve, arrange the octopus prettily on a wooden board or serving plate while still warm. Drizzle with the extra virgin olive oil and scatter over the capers. Sprinkle with paprika, season with sea salt and freshly ground black pepper and finally sprinkle over the chopped parsley.
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