De Puebla de Sanabria in Zamora province, is this octopus sanabresa that I have ventured to cook. Dare I say for various reasons, I’ve never been much less Zamora Sanabria, I’ve never tried it, and after documenting I realized I chose a recipe without potatoes, and now if not typical. It tastes a lot like the paprika Galician octopus, so widely known, but differs mainly in that it has onions and garlic, and also “stuff” for a few minutes.

Despite However, because I like both traditional Spanish cuisine, I did not quit, later maybe I’ll get the chance to go to visit the Valle de Sanabria, natural park and try the octopus sanabresa spot.

Ingredients

1 octopus, 3 cloves of garlic, 1 onion, 1 tablespoon paprika, 1 teaspoon cayenne pepper, oil and 1 / 2 cup cooking water octopus, salt.