Pulpo a la Gallega

🔥 Prep

• Rinse the 1 kg octopus under cold water and remove the beak and internal organs if not pre-cleaned.
• Peel and cut the 4 potatoes into 2‑cm thick rounds.
• Measure out 1 tbsp paprika, 2 tbsp olive oil, and 1 tsp salt into small bowls.

🔥 Cook

• 1. Fill a large pot with enough water to submerge the octopus, add a pinch of salt, and bring to a rolling boil over high heat.
• 2. Plunge the octopus into the boiling water three times (hold by the head for a few seconds each time) to tent the tentacles, then fully submerge it.
• 3. Reduce to a gentle simmer (low boil) and cook the octopus for 40‑50 minutes, or until a fork slides into the thickest part with little resistance.
• 4. While the octopus cooks, place the potato rounds in a separate pot, cover with cold water, add a pinch of salt, and bring to a boil over medium‑high heat.
• 5. Cook the potatoes for 15‑20 minutes until just tender, then drain and keep warm.
• 6. Remove the octopus from the pot, let it rest for 5 minutes, then slice the tentacles into 1‑cm thick pieces.
• 7. Arrange the warm potato slices on a serving platter, top with the octopus slices.
• 8. Drizzle the 2 tbsp olive oil over the octopus and potatoes, then sprinkle evenly with the 1 tbsp paprika and 1 tsp salt.

🔥 Serve

• Serve the dish warm, directly from the platter, optionally with a wedge of lemon on the side.
• Pair with crusty bread or a simple green salad to balance the flavors.