Pulpo mugardesa (octopus)

10 servings

Ingredients

Quantity Ingredient
5 pounds Fresh octopus
⅛ cup Salt
1 cup Olive oil
1 Red bell pepper, sliced
1 Large onion, diced
1 tablespoon Paprika
5 Bay leaves
¼ teaspoon Cayenne pepper
½ cup Water
½ teaspoon Salt

Directions

SAUCE

Wash octopus, remove mouth and eyes. To a large pot filled with water, add salt and bay leaves and bring to a boil. When water is boiling, dip octopus in and out 3 times so that the skin will not peel off. Cook octopus 45-60 minutes or until it feels soft when poked with a fork. remove to a plate and cool, slice into ½" pieces.

To prepare sauce, saute pepper in oil until tender. Add onion and cook until soft. Lower heat and let oil cool. Add paprika and water at the same time to keep paprika from burning. Bring oil to a fine boil, add salt and cayenne to taste.

Add octopus to sauce and simmer about 10-15 minutes. Serve hot with rice or boiled diced potatoes.

Recipe courtesy of: Art Barron, 25 Apr 93 07:16:06 Submitted By LAWRENCE KELLIE On 02-16-95

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