Galician Fair-Style Octopus on Boiled Potatoes with Pimentón

What you need

• 2 kg (4 1/2 lb) whole octopus, previously frozen, thawed in the fridge overnight
• 4 medium waxy potatoes, unpeeled
• 75 ml (1/3 cup) extra-virgin olive oil
• 2 tsp smoked sweet paprika, pimentón de la Vera dulce, plus a pinch of picante if liked
• 2 tsp flaky sea salt, or coarse salt

Method

Restated from the original video

1. 1

   Bring a large pot of unsalted water to a rolling boil.

2. 2

   Holding the octopus by the head, dip the tentacles into the water for 3 seconds and lift out. Repeat twice more so the tentacles curl, then lower it in completely.

3. 3

   Return to a boil, reduce to a steady simmer and cook until a skewer slides easily into the thickest part of a tentacle, 40-50 min.

4. 4

   Turn off the heat and leave the octopus in the water for 15 min to finish softening.

5. 5

   Lift it out onto a board. Bring the cooking water back to a boil and cook the potatoes in it until tender, 20-25 min.

6. 6

   Cut the tentacles into 1 cm rounds with kitchen scissors.

7. 7

   Peel the potatoes while warm and cut them into 2 cm slices.

8. 8

   Lay the potatoes on a wooden board or warm plate and pile the octopus on top.

9. 9

   Drizzle with half the olive oil, dust with the pimentón and sprinkle with the sea salt.

10. 10

    Finish with the rest of the oil and serve warm, with toothpicks.

Imported from comedera.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.