Galician Octopus (Pulpo a la Gallega)

Ingredients

Octopus

2 pounds, cleaned

Potatoes

4 medium, waxy variety (like yukon gold or red potatoes)

Sea salt

to taste

Paprika

2 teaspoons (preferably smoked)

Cayenne pepper

1/2 teaspoon (adjust for heat preference)

Olive oil

1/4 cup, plus more for drizzling

Fresh parsley

for garnish (optional)

Instructions

1. Fill a large pot with water and bring it to a rolling boil.
2. Carefully dip the cleaned octopus into the boiling water three times, holding it by the head to help tenderize the flesh. On the third dip, leave the octopus in the water and let it cook for about 45 minutes or until tender.
3. While the octopus is cooking, peel the potatoes and cut them into thick slices. Boil the potatoes in a separate pot of salted water until they are fork-tender, about 15-20 minutes. Drain and set aside.
4. Once the octopus is cooked, carefully remove it from the pot and let it cool slightly. Cut the octopus into bite-sized pieces, discarding the head and beak if not already done.
5. On a serving platter, arrange the sliced potatoes and top them with the octopus pieces.
6. Drizzle generously with olive oil, then sprinkle with paprika, cayenne pepper, and sea salt to taste.
7. Garnish with fresh parsley if desired, and serve warm or at room temperature.