Spanish Octopus
2.5
(2)
Pulpo Gallego
Recipe information
Yield
Makes 4 servings
Ingredients
3 (1- to 2-pound each) octopuses, cleaned
1/2 cup pickling spice
1/4 cup kosher salt, plus additional for seasoning
1 tablespoon red pepper flakes
3/4 cup fresh lemon juice (about 4 lemons)
Preparation
Cut tentacles from octopus heads (just below eyes) and discard heads. In 5-quart heavy pot, combine tentacles and enough water to cover by two inches. Add pickling spice, salt, pepper flakes, and 1/2 cup lemon juice, and bring to boil. Reduce heat and simmer, covered, until octopus is tender, about 40 minutes. Remove from heat, let rest 5 minutes, then drain. Refrigerate tentacles until chilled, then cut into 3-inch pieces. In large bowl, toss with remaining lemon juice and kosher salt to taste.
