Galician Style Lobster With Pimentón And Olive Oil Recipes

Steps:

• In a large pot, bring 2 quarts of water to a boil. Stir in the salt, olive oil, bay leaf, peppercorns and potato and cook, covered, for 2 1/2 minutes. Add the lobster, head first, into the pot and cook, covered, for 7 minutes more.
• Remove the lobster from the pot and drain the potatoes. Crack the lobster claws and cut the tail into 6 pieces.
• Arrange the potatoes on a serving dish. Top with the lobster pieces. Place the pimentón in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks. Sprinkle with more sea salt to taste and drizzle with more olive oil.

Steps:

• Thaw octopus if necessary, either for 24 hours in refrigerator, or for a few hours in a couple of changes of cold water. With a scissors, remove skinny tips of tentacles and, cutting through webbing that connects them, separate the 8 tentacles and discard head. (Alternatively, you can cook the octopus whole and cut it up after cooking.)
• Bring a large pot of water to a boil and salt it well. Put octopus in water and, when it returns to boil, cover and adjust heat so water simmers gently. Cook an hour or so, until octopus is tender. Meanwhile peel potatoes and cut into 2-inch slices. Lower them into water and cook until tender, about a half hour. Remove if they're done before octopus, and keep warm.
• When octopus is tender, remove it and drain. Put potatoes on a platter and cut octopus into pieces (again, a scissors is easiest); top potatoes with it. Drizzle all liberally with pimentón, olive oil and coarse salt, and serve hot or warm.