Authentic Spanish Octopus with Chef Alex Fargas

Chef Alex Fargas shares his Spanish Octopus recipe with this easy step-by-step video - the very same recipe that is served at his restaurant, La Paloma, in Hong Kong!
Now you too can cook this Catalonian dish the authentic way from one of Hong Kong’s leading Catalonian-native chefs.

[@fergalo3111]

i love how you cook the potatoes and the paprika, good job

[@user-rr1zt5go4q]

Thanks Alex ! Very easy to understand . I will cook this recipe soon . Thanks for the video , hope you get thousands of subscribers this year !

[@kingk2405]

It is a dish on my repertoire and one of my favorite . Note that octopus lose around 40% of its mass when cooked so you need to take that into account . For a big baby like a 2 kgs octopus you are left with around 1.2 kg .
As a starter I count 150 gr of cooked octopus per person and as a main 300 gr. Also perfect dish to be served as tapas like in Spain with a glass of white wine while waiting for the diner . Enjoy 😉

[@notebook233]

Do I have to put the octopus for 6hours in the water? Or in the air?

[@antoniodominguezhernandez2458]

Hên hâo.... hâo Chī..... besos desde Mérida.... Xī bān yá

[@sniper4488]

Yo lo quiero comer ahora.

[@b00030565]

Why do you say you’re cooking the octopus but the tentacles you put in the pot are already cooked ?

[@ChallisHodge]

Makes the recipe useless. He started with precooked tentacles so we don't know if thats the intent for this recipe or not!!

[@iceling01]

6hrs 😢
Ramsay ⏰️