Ingredients (4 people)

1 octopus (about 2 kg)
1 bay leaf
1 Scallion
Paprika
Coarse salt
Extra virgin olive oil Cortijo Linares

Preparation

Put to cook in a pressure cooker, plenty of water to clean and cut onion into quarters and bay leaf. When the water starts boiling, "scared" three times octopus (previously thawed).

Grabbing the beast's head, we introduce into the pot, being careful not to burn your fingers. We have five to ten seconds and pulled out. When you start the water to boil again, we repeat the operation two more times.

We octopus inside the pot, cover, let rise the valve to the fullest, we got off the fire and twenty minutes

Over time, remove the pot, cool it under running cold water, opened it and found that the octopus is cooked. If not, we re-cover the pan and put the fire five minutes.

We took the octopus, drained and fifteen minutes we tune a colander.

Cut the octopus legs, with the help of scissors, sliced half cm thick to put in a wooden dish, typical of the Galician-style octopus, or “a feira”.

Seasoned with a little paprika, a trickle of extra virgin olive oil Cortijo Linares and coarse salt to taste.

We serve and tasted the Galician octopus.