Octopus and Melted Cheese Toasts

Ingredients

• 4 rebanadas Plain bread (Preferably 100% natural bread; cut into slices of the desired thickness. Estimated amount for 4 toasts.)
• 300 g Cooked octopus (Use previously cooked tentacles.)
• 160 g Arzúa-Ulloa cheese (PDO cheese; slice or distribute over the bread so that it melts.)
• 0.5 tsp Pimentón de la Vera (Sweet or hot, to taste.)
• 1 tbsp Extra-virgin olive oil (For searing the octopus and dressing the toasts.)
• Salt (To taste, for the octopus and the final seasoning.)

Steps

1. 1

   Preheat the oven to 180 °C, with top and bottom heat and no fan. While it heats, prepare a frying pan or griddle over medium-high heat.

2. 2

   Add a small amount of the extra-virgin olive oil to the hot frying pan or griddle. Add the cooked octopus tentacles and sear them on all sides, turning them when lightly browned, to enhance their flavor without drying them out.

3. 3

   Remove the octopus from the pan, slice it, and set it aside. Try not to slice it too thinly so that it retains a tender texture.

4. 4

   Cut the bread into slices of the desired thickness and place them on a baking tray. Distribute the Arzúa-Ulloa cheese over each slice, covering the surface without extending too far over the edges.

5. 5

   Bake the slices for 10 minutes at 180 °C, until the cheese is completely melted and the bread is hot. When removing the tray, spread the melted cheese over the entire surface of each toast.

6. 6

   Place the slices of seared octopus over the melted cheese on each toast, distributing them evenly.

7. 7

   Return the toasts to the oven for only 1 minute, just long enough for the octopus to warm through. Do not extend this step, as the octopus could dry out.

8. 8

   Remove the toasts and finish with the classic pulpo á feira dressing: sprinkle with sweet or hot paprika, drizzle with extra-virgin olive oil, and adjust the salt to taste. Serve immediately.

Notes

The amounts of bread, octopus, cheese, paprika, and oil were not specified in the source; they have been estimated for 4 toasts. The author recommends sweet or hot paprika. Avoid baking the octopus for more than 1 minute during the final step so that it remains tender.

Nutrition per serving

• appetizer
• toasts
• octopus
• melted cheese
• Spanish cuisine
• Galician-inspired
• baked
• easy