“You’ll find this traditional dish all over Galicia,” says chef Marcelo Munoz. “Quality produce and good technique makes it a crowd favourite.” Begin recipe a day ahead.
Ingredients
Method
1.Fill a large saucepan with 3 litres water and 3 tbsp sea salt flakes; bring to the boil over high heat. Add octopus, reduce heat to low and cook until octopus is very tender (1 hour 30 minutes); stand pan on a wire rack and cool to room temperature.
2.Remove octopus from water, place on a wire rack over a tray and refrigerate, loosely covered, overnight to dry.
3.Place kipflers in a large saucepan and cover with water. Bring to the boil over high heat, reduce heat to medium and simmer until kipflers are tender; drain and thickly slice widthways into rounds. Place in a large bowl, drizzle with olive oil, season and toss gently to combine.
4.Meanwhile, for aïoli, place mayonnaise and garlic in a small bowl, season and stir to combine.
5.Preheat a lightly greased barbecue or char-grill pan over high heat. Cut octopus tentacles into individual pieces and place in a large bowl. Drizzle with a little oil and cook, turning occasionally, until charred and heated through (3-4 minutes). Transfer to a large bowl, drizzle with oil, lemon juice and season; toss to combine.
6.To serve, spoon aïoli onto a large plate and spread over base. Top with sliced kipflers followed by octopus and scatter with smoked paprika and sliced spring onions.
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