Pulpo a la Gallega

Preparation

Place the octopus in a large Dutch oven and cover it with a very generous amount of water. The octopus should be completely submerged.
Add ½ teaspoon of fine salt and bring it to a boil.
Cover and cook the octopus for 30 minutes, over medium heat.
To test the degree of doneness, stick a small sharp knife into the octopus. When it comes in and slides inside, the octopus is cooked.
Place the potatoes in a large pot and cover them generously with water. They must be completely submerged.
Bring them to a boil, cover them and cook them over medium heat for 35 minutes.
Also, test the cooking using a small sharp knife and check the tenderness of the potatoes.
While the potatoes cook, using a kitchen chisel, cut the octopus tentacles into small pieces.
Peel the cooked potatoes and cut them into slices ¼ inch (0,5 cm) thick.
Then place them on a wooden plate and sprinkle them with a drizzle of olive oil (amount to taste)
Sprinkle the potatoes with half the pimentón de la Vera and freshly ground coarse salt.
Place the octopus on top of the potatoes. The octopus should cover the potatoes almost completely.
Drizzle the octopus with olive oil (amount to taste).
Sprinkle the remaining pimentón de la Vera and coarse salt, freshly ground.

Ingredients