Octopus and White Bean Bake with Chard and Paprika

Rinse the octopus under cold water. Bring a large pot of water to a rolling boil with 2 tbsp salt and 2 tbsp white vinegar.

Dip the octopus into the boiling water three times, curling the tentacles each time — this is the old pulpeira's trick for tenderness. Then submerge it fully.

Simmer gently for 45 minutes until the octopus is tender when pierced with a knife. Remove from heat and let cool in its own liquid for 20 minutes.

Cut the octopus into large bite-sized pieces, slicing between the tentacles with kitchen scissors.

In a heavy Dutch oven or large casserole dish, warm 4 tbsp olive oil over medium heat. Add the diced yellow onion and cook slowly until soft and golden, about 15 minutes.

Add the minced garlic and cook for another 2 minutes until fragrant. Stir in 2 tsp paprika and cook for 30 seconds to bloom the spice.

Preheat your oven to 190°C (375°F).

Drain and rinse the white beans, then add them to the pot along with the chicken broth and cubed potatoes. Stir everything together gently.

Strip the chard leaves from the stems. Chop the stems roughly and add to the pot. Roughly tear the leaves and press them into the bean mixture. Nestle the octopus pieces throughout the top.

Season with 1 tsp salt and black pepper. Drizzle everything with the remaining olive oil.

Cover and bake for 45 minutes until the potatoes are soft and the broth has thickened into a rich, paprika-stained stew. Check halfway and add a splash more broth if needed.

While the bake rests for 10 minutes, mix 3 tbsp olive oil with 1 tsp paprika in a small bowl. Warm it gently in the microwave for 20 seconds.

Squeeze the lemon juice from the whole lemon over the surface, then drizzle the warm paprika oil generously across the top.

Serve in deep bowls with good crusty bread to soak up the paprika-stained juices. This is a dish to share at the table with people you love.