Bring 2 liters of water to a boil with the bay leaves, half an onion, garlic cloves, salt, pepper, serrano chili.
When it reaches a boil, scare the octopus by immersing it in boiling water for 4 seconds and then removing it. (This helps prevent the skin from peeling off the octopus meat.)
Let it cook for 40 minutes.
Turn off the heat and cool the octopus in the cooking liquid.
Remove from the water, brush with olive oil, and sprinkle with paprika or pimentón.
Place on the grill with white embers for 10 minutes (turning periodically).
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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