The pressure cooker not only helps us make stews in less time, it is also ideal for reducing the cooking times of recipes that would take double or triple the time in a normal pot. Today we bring you a recipe for which the use of the pressure cooker is ideal, because we can have our octopus cooked in less than 30 minutes.
Time: 30 minutes
3 kg Potatoes variety Kennebec
extra virgin olive oil
La Vera sweet or spicy paprika
The ideal is to buy the octopus fresh and freeze it or freeze it directly. To thaw it, it is recommended to move it from the freezer to the fridge and leave it until it thaws, once thawed we wash it carefully under the tap, especially around the area of the "suction cups" which is the part that touches the ground and where they usually come from. dirtier.
We put water in our 6L Active PRO pressure cooker. Once it starts to boil, we introduce the whole octopus and take it out 3 times, this is called “scare the octopus” and it is done so that the skin remains attached to the legs.
The third time it is introduced into the boiling water, we leave it, cover the pot, put pressure 2 and let it cook from the moment the spout comes out for 7 minutes for each kg of octopus, so in this case we are going to cook it for 21 minutes.
Once the time has passed, depressurize the pressure cooker under a stream of cold water, remove the octopus and let it cool on an upside-down bowl.
Meanwhile, peel some Kennebec potatoes and cut them into approximately 1 cm slices. We cook them in the same water that we have cooked the octopus, the potatoes will be cooked in 10-15 minutes. We remove it from the water and we don't throw that water away, we strain it and we can use it to make spectacular rice.
Place the potato slices on a wooden plate (if we have one) salt to taste and cut a couple of octopus legs on these with the help of scissors. Once we cover all the potatoes, we salt to taste, add a good splash of extra virgin olive oil and sprinkle paprika from La Vera, sweet or spicy according to our preference.
We recommend cutting all the potatoes and freezing them vacuum packed so we can have many dishes ready almost effortlessly.
Photos and recipe by MJ .