HOw TO PREPARE IT

The steps to prepare it is very simple: 

1. Defrost

 2. Cut into slices. 

 3. Put in the microwave/oven for 3-5 min. Make sure is warm enough. 

 4. Add  Spanish paprika- (pimenton de la Vera), olive oil, and salt

 Maldon to taste.

HOW DOES IT TASTE?

Octopus is far from being tough, slimy, or chewy when it is cooked properly Some people describe its texture similar to a lobster.  When cooked properly, it is moist and light. The flavors are largely dependent on the flavors added to it while cooking as it has no distinguishing taste. In the galician style, the olive oil and the paprika are extremely important for the final taste. 

WOOD PLATES

Octopus plates are made of pine wood and the fact that someone serves the octopus a la Gallega in another type of dish sounds sacrilege for a Galician. But do you know what this tradition is due to? 

 The wooden dishes are soaked in the cooking water of the octopus before cutting it. This helps keep the octopus warm and not cool as quickly. In addition, the wood, being soaked in water, prevents the oil from the dressing from being absorbed. The one that we like so much to dip our bread! This tradition of making wooden octopus dishes also goes back to the origins of this rich recipe. The sale of octopus was a traveling profession and pulperas (it was a trade mainly performed by women) had to travel from town to town with carts drawn by beasts. Given the rattling that the utensils suffered on those narrow and cobbled paths, the materials had to be resistant and easy to repair since it was very likely that there would be some breakage.