Recipe of Pulpo a la gallega

Ingredients

• 1 octopus (about 2-3 pounds)
• 2-3 bay leaves
• 1 tablespoon sea salt
• 2-3 medium potatoes
• Sweet paprika
• Extra-virgin olive oil
• Coarse sea salt (optional)
• Fresh parsley (for garnish)

Directions

1. 1

   In a large pot of boiling water, add the bay leaves and sea salt. Place the octopus in the pot, tentacles first. Cook for 45-60 minutes until tender. Test with a fork; it should be soft but not mushy.

2. 2

   While the octopus is cooking, peel and cut the potatoes into thick slices. Boil them in a separate pot until tender but still firm.

3. 3

   Once cooked, remove the octopus from the water and let it cool slightly. Then, cut it into thick slices.

4. 4

   Arrange the potato slices on a serving platter. Place the octopus slices on top.

5. 5

   Sprinkle generously with sweet paprika and drizzle with extra-virgin olive oil. You can also add a pinch of coarse sea salt for extra flavor.

6. 6

   Garnish with fresh parsley.

7. 7

   Serve warm and enjoy this Galician delicacy!