Melide, Cerne de Galicia


Fill a stainless steel pot with water and bring it to a boil. Your octopus should be well washed and beaten in order to break down fibres and tenderise. Once boiling, take the octopus and add it to the pot, head up and tentacles down. The water will stop boiling when you add the octopus, let it come to a boil again, then allow to cook for 20 minutes. After 20 minutes, remove pot from hob, cover and allow to rest for a further 20 minutes.

The octopus should be boiled until the texture is tender, dark in colour and tentacles open. The basis for a good cooked octopus are “boiling, cooking and resting”. To see whether the octopus is ready, insert your finger in a superior tentacle, if your finger goes in easily, then the octopus is well cooked. Once the octopus is cooked, cut into slices with sharp scissors. Remove the skin attached to the tentacles and drain water. Lastly, add a little cooking salt, hot paprika (La Vera, if possible) and extra virgin olive oil.

No Melide, no Way... and no Octopus