Pulpo a la Gallega

Method

1. 01

   Step 1

   Boil unpeeled potatoes until tender, about 20 minutes, then peel and slice thickly.

2. 02

   Step 2

   Warm cooked octopus in gently simmering water according to its package instructions; if reheating leftovers, reach 74°C.

3. 03

   Step 3

   Slice tentacles into 1 cm pieces with kitchen scissors or a sharp knife.

4. 04

   Step 4

   Arrange potatoes on a platter and top with octopus.

5. 05

   Step 5

   Drizzle with oil and sprinkle evenly with paprika and salt.