Eric Ripert cooks Anthony Bourdain inspired Octopus Recipe [Pulpo A La Gallega - How--To]

Prepare a broth with ham, celery cut into small pieces, half an onion, garlic, black pepper, pimenton (paprika), and parsley.

Cook the broth for about 1 hour.

Tenderize the octopus by either massaging it or using pre-tenderized octopus.

Add the octopus to the broth and cook for about 45 minutes until it shrinks and becomes tender, with the skin turning dark.

Check the tenderness of the octopus by touching one of the tentacles gently.

Remove the octopus from the pot and place it in a bowl, being gentle to avoid breaking it.

Separate the head from the tentacles and slice the tentacles about half an inch thick to maintain texture.

Arrange the octopus slices on a plate in a circular pattern, starting from the center.

Season the octopus with black pepper, a tiny bit of salt, and paprika for smokiness.

Drizzle generously with olive oil and add a bit of lemon juice or cherry vinegar for acidity.

Equipment Needed

Spice Level:

Dietary