Legendary Dishes | Pulpo Pimentón (octopus with hot paprika)

SPAIN
  • 1 kg octopus, washed, gutted
  • 240 ml white wine
  • 120 ml olive oil
  • 120 g onions, chopped
  • 6 garlic cloves, crushed
  • 25 g hot paprika
  • 1 bay leaf
  • Salt, large pinch

Place the octopus bodies and legs into a large pot with the bay leaf, garlic, onions and wine, cook over a low heat until tender, about 75 minutes depending on the size of the fish. Drain and while still warm cut the octopus bodies into rings and the legs into small pieces, dress with the oil and dust liberally with paprika, season with salt.

Serve with boiled potatoes tossed in olive oil.