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Galician-Style Octopus with Potatoes

This starter never disappoints! Ingredients for 4 people 1 whole raw octopus. 4 potatoes. 1 onion. 1 tsp. sweet paprika. hot paprika (optional). salt. 100cc extra virgin olive oil. Preparation Fill a large pot with plenty of water, toss in the onion, and bring it to a boil. Once it's bubbling away, drop in your whole, cleaned octopus and let it cook until the meat is tender—you can test this by poking it with a fork. About 10 minutes before you take it off the heat, add some salt. For the potatoes, put them whole and unpeeled in another pot with cold salted water. Boil them for around 30 minutes, then check to make sure they're cooked through. While everything's cooking, mix up your sauce by combining the paprikas, salt, and olive oil. Set that aside. Once the potatoes are done, peel them and slice them into rounds about 1.5 cm thick. To serve, arrange the potato slices on a plate, lay the octopus on top, and drizzle with that lovely paprika-spike...

Chicken Thigh Stew with Potatoes


ingredients

for 4 people
  • 8 chicken thighs
  • flour for coating
  • 10 whole garlic cloves with skin on
  • 10 sliced garlic cloves
  • 200cc rancio wine
  • 150cc dry white wine
  • chopped parsley
  • salt
  • plenty of black pepper
  • extra virgin olive oil

to serve alongside:

  • small potatoes
  • salt
  • plenty of black pepper
  • sweet paprika
  • extra virgin olive oil

preparation

First, we'll cook the potatoes with their skins on in a pot of water for about 30 minutes.
Check that they're tender all the way through, then let them cool down a bit so they're easier to peel.

Remove the skin from the chicken thighs, season them well with salt and pepper, then give them a good coating of flour...
Pour a generous glug of oil into a deep skillet or heavy pot. Peel and slice those 10 garlic cloves, then let them turn golden in the hot oil. Once they start to dance around in there, scoop them out and set them aside. In that same fragrant oil, add the other 10 whole, unpeeled garlic cloves along with the chicken thighs.
When the chicken has taken on a nice golden color...
Remove those whole garlic cloves we cooked with the chicken — we won't be needing them anymore.
Now, make a quick picada by chopping together the parsley and those sliced, golden garlic cloves we set aside earlier...
and add it to the pot along with both wines...
Let the alcohol burn off, then cover the pot and simmer until the chicken is cooked through and tender.
While that's going, peel those cooked potatoes and arrange them in the air fryer basket. I like to line the bottom with a bit of parchment paper that comes up the sides a little. Press each potato down gently with a spoon to flatten it slightly, then sprinkle with salt, black pepper, and a touch of sweet paprika...
Set it to 18 minutes at 185°C and keep an eye on them — you want them crispy at the edges but not burnt.
Bring the hot chicken to the table with those crispy potatoes right alongside...


Hope you enjoy it!

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