Pulpo a la gallega – Galician octopus with potatoes

Ingredients for 4 portions

• 2 kgOctopus, raw, frozen and thawed
• 1 kgPotato, medium, unpeeled
• to tasteSalt, coarse
• 2 tspPaprika, sweet
• 3 mlPaprika, hot (optional)
• 6 tbspOlive oil, extra virgin

Method

1. Bring a large pot of unsalted water to the boil.
2. Holding the octopus by the head, dip it into the boiling water for a few seconds and lift it out. Repeat three times so the tentacles curl, then lower it in for good.
3. Simmer the octopus over a medium heat for 40 minutes, until a cocktail stick slides easily into the thick part of a tentacle.
4. Turn off the heat and leave the octopus to rest in the water for 10 minutes.
5. Lift out the octopus. Put the scrubbed potatoes into the same water, add a little salt and boil for 20–25 minutes, until tender.
6. Meanwhile, snip the tentacles into 1 cm slices with scissors and cut the head into pieces.
7. Peel the potatoes, cut them into thick slices and divide between plates, wooden ones if you have them. Arrange the octopus on top.
8. Sprinkle with coarse salt and the paprika, drizzle over the olive oil and serve straight away.

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