OCTOPUS FAIRGROUND-STYLE (PULPO À LA FERIA)

RICK STEIN

Serves

Preparation

15 min

Cook

1 hr

Ingredients

	1 octopus, (about 750g)
	1 onion, peeled
	4 bay leaves
	salt
	½ teaspoon pimento picante (smoked hot Spanish paprika)
	3 tablespoons good olive oil, plus 1 teaspoon
	½-1 teaspoon sea salt flakes

JOSH’S NOTES

KEY ELEMENT: Cook the pulpo perfectly; test it as you go.

TIP: Be very gentle when trimming the octopus; the pulpo could also be finished on a barbecue if you like.

Instructions

1.	Clean the octopus by rinsing thoroughly for about 5 minutes.
2.	Bring a large pan of water to the boil along with the onion, bay leaves and salt at the ratio of 1 teaspoon per 750ml.
3.	Add the octopus and simmer for at least 45 minutes. Test, then cook for a further 15 to 20 minutes if it is still a little tough.
4.	Lift the octopus out of the pan and drain away all the excess water.
5.	Put it on a board, cut off the tentacles and slice each one on the diagonal into pieces about ¼ in (5mm) thick. Cut the body into similar-sized pieces. Sprinkle with the pimento picante.
6.	Warm the olive oil in a small pan and drizzle it over the octopus, then sprinkle with the sea salt and serve.

Edited extract reproduced with permission from The Recipe, Josh Emett
with photography by Kieran E. Scott, published by Upstart Press, $49.99.
Cover copyright © Josh Emett
Design copyright © Blackwell and Ruth Ltd, 2019

Tags: octopus, Josh Emett, Rick Stein