Pulpo a la Gallega (Galician Octopus with Paprika and Potatoes)

Ingredients

• 600 g cooked octopus tentacles
• 500 g waxy potatoes
• 4 tbsp extra-virgin olive oil
• 2 tsp sweet smoked paprika
• 0.5 tsp hot smoked paprika
• 1 tsp sea salt flakes

Method

1. 1

   Boil the potatoes in well-salted water for 18–20 minutes until tender. Drain and leave to cool slightly, then slice into 1 cm rounds.

2. 2

   Slice the cooked octopus tentacles into 2 cm pieces. If using pre-cooked vacuum-packed octopus, briefly warm through in simmering water for 3 minutes.

3. 3

   Arrange the sliced potatoes on a large wooden board or flat serving plate. Lay the octopus pieces on top.

4. 4

   Drizzle generously with extra-virgin olive oil. Mix the sweet and hot smoked paprika together and dust liberally over everything.

5. 5

   Finish with sea salt flakes and serve immediately, traditionally on the wooden board.