Pulpo a Feira

Ingredients

Octopus

2 pounds, cleaned

Potatoes

4 medium, preferably waxy variety

Olive oil

1/4 cup, plus more for drizzling

Sea salt

to taste

Smoked paprika

1 tablespoon

Fresh parsley

for garnish (optional)

Instructions

1. Begin by cleaning the octopus. Remove the beak and eyes, and rinse it thoroughly under cold water.
2. In a large pot, bring water to a rolling boil. Carefully dip the octopus into the boiling water three times to help curl its tentacles, then fully submerge it.
3. Reduce the heat to a simmer and cook the octopus for about 45 minutes, or until tender when pierced with a fork. If using a smaller octopus, check for doneness at 30 minutes.
4. While the octopus is cooking, peel the potatoes and cut them into quarters. In another pot, boil the potatoes until they are tender, about 15-20 minutes. Drain and set aside.
5. Once the octopus is cooked, remove it from the pot and allow it to cool slightly. Cut the octopus into bite-sized pieces, slicing through the tentacles and body.
6. On a large serving platter, arrange the potatoes and octopus pieces. Drizzle generously with olive oil, sprinkle with smoked paprika and sea salt to taste.
7. For an added touch, garnish with freshly chopped parsley if desired.
8. Serve the Pulpo a Feira warm, allowing guests to enjoy this delightful dish as a main course or as part of a tapas spread.