Ingredients
2 kg octopus
2 bay leaves
3-4 potatoes
Sea salt to taste
2 tsp sweet paprika
1 tsp hot paprika
100 ml extra virgin olive oil
3 garlic cloves
Water for boiling
Directions
1. Clean the octopus thoroughly under cold running water to remove any debris or sand. Remove the beak and eyes if not already done.
2. In a large pot, bring water to a boil and add the bay leaves.
3. Once the water is boiling, dip the octopus into the boiling water three times, holding it by the head. This will help to curl the tentacles. Then, leave the octopus in the boiling water.
4. Reduce the heat to medium-low and simmer the octopus for about 45-60 minutes until tender. Check the tenderness by piercing the thickest part with a fork; it should go through easily.
5. While the octopus is cooking, peel and cut the potatoes into thick slices.
6. In a separate pot, bring water to a boil and add a pinch of sea salt. Boil the potato slices until tender, about 15-20 minutes. Drain and set aside.
7. Once the octopus is tender, remove it from the pot and let it cool slightly. Cut the tentacles into bite-sized pieces.
8. Arrange the potato slices on a large serving platter and place the octopus pieces on top.
9. In a small pan, heat the extra virgin olive oil over medium heat. Add the finely chopped garlic cloves and sauté until golden brown. Remove from heat.
10. Drizzle the garlic-infused olive oil over the octopus and potatoes.
11. In a small bowl, mix the sweet paprika, hot paprika, and sea salt. Sprinkle this mixture generously over the dish.
12. Serve warm or at room temperature.