Galician-Style Octopus with Potatoes, Sweet Paprika, and Coarse Salt

A traditional Spanish dish featuring tender octopus served over boiled potatoes, seasoned with sweet paprika and coarse sea salt. Simple yet flavorful, this recipe highlights the authentic taste of Galicia.

Steps

1. Clean the octopus and blanch it in boiling water three times, dipping it briefly to tenderize. 2. Boil the octopus in water with a bay leaf for about 45 minutes until tender. 3. Meanwhile, peel and boil the potato until soft, then slice into rounds. 4. Drain the octopus and slice into bite-sized pieces. 5. Arrange the potato slices on a plate, place the octopus on top. 6. Drizzle olive oil over the dish. 7. Sprinkle sweet paprika and coarse sea salt evenly. 8. Serve warm and enjoy the authentic flavors.

150g octopus tentacles 1 medium potato 1 tsp sweet paprika (pimentón dulce) 1 tsp coarse sea salt 2 tbsp olive oil Water Bay leaf (optional)