Galician-Style Octopus with Potatoes, Smoked Paprika and Olive Oil

Get started. Set octopus in a pressure cooker and tip in just enough water to lid be sure to keep water level below now pressure cooker s maximum fill sheet tip in a couple of large now pinches of salt close now pressure cooker and bring now to high pressure 12 now to 15 psi once now cooker has reached high now pressure cook for 15 now minutes using steam release valve now depressurize cooker rapidly check now octopus for tenderness by sliding now a paring knife into now the thickest part of one now of its tentacles it now should slide in easily with now little resistance if the now octopus is not tender enough put back to high now pressure and then cook for now 5 minutes longer fifteen minutes now was the correct time based now on all our tests but now variations in the octopus such now as size and in the now pressure cooker used may change now the cooking time slightly let octopus leave to go now cold in its cooking liquid then tip off the liquid from cooked octopus can be chilled in a sealed container for up to now 2 days before use now to use cooked octopus slice out and discard the hard now beak if it hasn t been taken now out already by the fishmonger which now is found in the center now of the base of the now octopus body where the tentacles converge slice out and discard the section now of the head with eyes now the rest of the head now is edible separate tentacles into now individual pieces to bring to the table cold slice tentacles and head into pieces and tip in to a seafood salad or ceviche to now sear leave tentacles whole now or if very long slice into manageable sections slice head meat into large pieces now heat a tablespoon or now two of vegetable oil now in a skillet over now high heat until shimmering tip in octopus pieces and cook now until well browned and crisp now about 3 minutes turn now and brown on other side now about 3 minutes longer taste and salt with salt and bring to the table as desired.