Galician Octopus

A traditional Spanish dish from Galicia, made with tender octopus, potatoes, and a blend of spices.

Ingredients - Serves 4

Fill a large pot with water and bring to a boil.
Dip the octopus in the boiling water three times, holding it by the head. On the third dip, leave the octopus in the water and let it cook for about 45 minutes.
In a separate pot, boil the potatoes until they are tender.
Once the octopus is cooked, remove it from the water and let it cool. Then, cut it into bite-sized pieces.
Arrange the sliced potatoes on a plate, top with the octopus pieces, and drizzle with olive oil.
Sprinkle the dish with paprika, sea salt, and cayenne pepper before serving.