- Remove the Raw Fremantle Octopus from the pouch and rinse under cold running water.
- Fill a steaming pot with water making sure that water is below the tray line, bring it to a boil over high heat.
- Line the steaming basket with Fremantle Octopus, making sure to evenly distribute to achieve even cooking.
- Reduce the heat to a simmer and insert the steaming basket into the steaming pot. Steam with a closed lid for about 20 minutes.
- In the meantime, place another pot with salted cold water and potatoes over medium heat. Boil until fork tender. Remove from water and let it cool.
- Pierce the thickest part of the Fremantle Octopus with the help of a sharp paring knife or toothpick. If it goes through without much resistance, your Fremantle Octopus is cooked. Otherwise, cook for another 5 minutes and test again.
- Remove your Fremantle Octopus from the pot and cover until cooled down. It is possible to steam the Fremantle Octopus a day before service and keep covered in the fridge until needed.
- Once cooled down, cut Fremantle Octopus into 1 cm thick medallions.
- Cut potato into 1 cm thick slices and transfer to your plate. Top it with Fremantle Octopus.
- Garnish your dish with a generous amount of olive oil and smoked paprika. Season with salt flakes to taste.
