Clean the octopus under running water, also removing the internal organs. Then put the octopus in a saucepan with a few drops of oil and boil it over medium heat without water. The liquid comes out of the octopus, which is then cooked until the liquid is absorbed again. Now add enough salted water to cover the octopus, then add the coarsely chopped onion, bay leaves and green peppercorns and simmer over medium heat for about 150 minutes until the meat is soft. Then put the pot aside and let the octopus cool in the liquid.
Then drain well in a sieve. Now cut the octopus into bite-sized pieces with a very sharp knife or poultry scissors and place them in a serving bowl. Mix the olive oil with the crushed garlic and paprika powder and pour over it. Let it steep in the refrigerator for at least 60 minutes, stirring occasionally. Season with salt and pepper and serve with white bread.
Note: Zoologically, the octopods, cuttlefish, octopuses and nautilids belong to the cephalopod family. The name octopus is actually not correct, since this family and its sub-genera are invertebrates and not fish. Thus, as so-called mollusks, they are related to snails and mussels. Ink snail. ”Octopods are highly developed and adaptive ocean dwellers and many a gourmet hardly knows what kind of highly developed animal they are eating.
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