Pulpo a la Gallega

Ingredients

• 1 whole octopus (about 2.5 lbs), cleaned
• 2 lbs potatoes, boiled and sliced
• 1/4 cup extra virgin olive oil
• 2 tsp sweet smoked paprika (pimentón)
• 1/2 tsp hot smoked paprika
• Coarse sea salt

Instructions

1. 1Bring a large pot of water to a rolling boil.
2. 2Dip the octopus into the boiling water three times to curl the tentacles, then submerge fully.
3. 3Simmer gently 40-45 minutes until fork-tender, then let it rest in the water 10 minutes.
4. 4Slice the octopus into rounds with kitchen scissors.
5. 5Arrange over boiled potato slices on a wooden platter.
6. 6Drizzle generously with olive oil and dust with paprika and coarse salt.

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