I tried the appetizer of octopus and potatoes after we made it in my cooking course. We accidentally over-seasoned this dish with the paprika, but otherwise the process was simple and the results moreorless successful!
Usually I do not order or prefer seafood dishes, however, this did not have the distinct taste that I usually associate with seafood. The pieces were thick and the thought of what I was eating was the hardest part about enjoying this, because it was good, and I would have it again. It didn't have a distinct flavor but rather a texture.
To prepare this dish we started by cutting the potatoes into quarters and boiling them. The octopus was prepared for us by the instructors prior to our arrival due to time, but they tenderized the legs by taking them in and out of boiling water. Following this they allow the octopus to continue softening on medium-heat for around 40 minutes. From here, the octopus was cut once it had cooled and was placed on top of a layer of plated potatoes. This then gets topped with salt, oil, and paprika.
This is typically served at the restaurants along the shore of the coast. Octopus is common in the Meditarranean Sea, and one of my past taxi-drivers told me about the fishing that he does for octopus in a town south of Valencia. Therefore, this food is sourced locally.
