Ingredients:
Sweet paprika (or spicy, according to your taste)
Preparation:
Cook the octopus: Bring water to a boil with a bay leaf. Dip the octopus in the boiling water 3 times for a few seconds, then cook over medium-low heat for 40 to 50 minutes, until tender.
Cooking the potatoes: While the octopus is cooking, peel and cut the potatoes into slices and cook them in the same water for about 20-30 minutes.
Plating: Cut the octopus into 3-4 cm pieces and, if you have cooked potatoes, arrange them on the plate. Place the octopus on top and drizzle with olive oil, sprinkle with paprika and add coarse salt.
Serving: Serve with a Galician white wine, such as Albariño. Ready to enjoy an authentic Galician octopus!