By Executive Chef Jeff King
Today I will share with you my recipe for pulpo gallego. A popular appetizer originated from Spain.
1 large octopus
1 liter redwine
1 cup red wine vinegar
1 liter water
Place octopus and all ingredients into a large pot. Bring to a boil, turn heat down to simmer for 30-40 mins. Gently remove octopus from pot and allow to cool for 15 mins. Peel skin off of octopus but leaving the suction cups on. (Suction cups can be removed all together but I tend to leave it on as it add a nice texture to the octopus)
Grill octopus tentacles and marinate in extra virgin olive oil and espelette pepper. Combine together with boiled new potatoes.