Is octopus hard to cook?
Not hard, just easy to overdo. The two rules: cook it long enough (tender happens with time) and do not boil it violently (that can tighten it up). A steady simmer is your best friend.
Do I need to tenderize octopus first?
Freezing helps break down the muscle fibers, which is why many people prefer starting with frozen (then thawed) octopus. Fresh can still turn out great too. Either way, the real secret is a gentle simmer until it is tender.
Do I need to do the dipping thing first?
That traditional step is called “scaring” the octopus: you dip the tentacles into the hot water a few times before fully submerging. It helps the tentacles curl and can help keep the skin intact. Is it required? No. Is it fun and classic? Yes. I included it as an optional step.
How do I know when it is done?
Poke the thickest part where the tentacle meets the body with a knife tip. It should slide in with little resistance, kind of like checking a baked potato. When you slice it, the pieces should feel yielding and silky, not bouncy.
Can I use pre-cooked octopus?
Yes. Skip the long simmer. Warm it briefly in hot water or a skillet, then slice and season. Do not cook it for a long time again or it can turn firm.
What is the best paprika for this?
Smoked paprika (pimentón) is the signature. Use sweet smoked for classic flavor, and add a pinch of hot smoked paprika if you want a little heat.
Should I serve this warm or cold?
Best warm or at room temperature, when the olive oil is happy and the potatoes are still tender. Straight-from-the-fridge is less magical, but leftovers are still very good.
