Atelier cuisine

 

 

For our first cooking workshop of the 2025–2026 season, Pascal welcomed us on 4th September with a recipe for Galician-style octopus tapas.
We were able to see the different stages from raw octopus to cooked and seasoned octopus.
As the cooking process is long and requires cooling, Pascal had already cooked the necessary amount for his recipe beforehand so that we could taste the tapas together.
It is a very simple recipe to make, and once cooked, the octopus can be used in various hot or cold recipes.
We ended the workshop with tea and coffee, talking about recipes, of course.
The next meeting has been scheduled for Thursday, November 13, at Christine Lowbridge's house. We will confirm this date at a later time.

Tapas: Galician-style octopus

Preparation time: 30 minutes

Cooking time: 45 minutes + 20 minutes

Total time: 1 hour 35 minutes

Serves: 4 people

Equipment : 1 saucepan

Ingredients:

For the octopus:

1 kg fresh octopus
1 onion
2 bay leaves

For the seasoning:

1 tablespoon sweet paprika
1 tablespoon hot paprika
Olive oil
Sea salt

Instructions

Start by taking 1 kg of fresh octopus (gutted) and freezing it for a day.
This will soften the tissue inside and make the octopus taste much better. Then defrost it in the refrigerator before cooking it in a saucepan with boiling water, an onion and the 2 bay leaves. Dip it in and take it out 3 times before leaving it to cook, and do not add salt to the water.
The octopus will be cooked and tender after about 45 minutes (check by piercing it with a knife; it should go in without resistance). Drain and leave to cool.
Cut the octopus into rings and place them on a large wooden board if you have one, otherwise a normal plate will do. Drizzle with olive oil, sea salt, sweet paprika and hot paprika.