Pulpo a la Gallega

Step by step

1. 1

   Place frozen octopus in a large pot, then let thaw (tender meat).

2. 2

   Bring to a boil with plenty of water, bay leaf and a whole onion.

3. 3

   Dip octopus 3x briefly into the boiling water ('asustar'), then submerge fully.

4. 4

   Simmer 45 min over low heat until tender (test with a skewer).

5. 5

   Cook potatoes in the same water for 20 min until tender.

6. 6

   Slice potatoes, arrange on wooden boards.

7. 7

   Cut octopus into 1 cm thick slices, distribute over potatoes.

8. 8

   Sprinkle with coarse salt.

9. 9

   Generously drizzle with olive oil.

10. 10

    Dust with sweet and smoked paprika.