Octopus Boiled with Smoked Paprika and Potatoes

Rinse the octopus under cold running water. If not already cleaned, remove the beak and eyes with kitchen scissors. Pat dry.

Tenderize the tentacles by beating them firmly against the counter or with a wooden spoon for a few minutes—this breaks down the fibers for a softer bite.

Rub the octopus generously with 2 tablespoons of coarse salt and let it rest while you prepare the pot.

Place the whole yellow onion and garlic cloves in a large stockpot. Cover with water and add 1 teaspoon of salt. Bring to a vigorous boil.

Holding the octopus by the head, dip the tentacles into the boiling liquid three times—this old Galician trick helps the skin tighten evenly. Then submerge the octopus completely.

Reduce heat to a gentle simmer, cover, and cook for 30 minutes until the flesh is tender when pierced with a knife.

Reduce heat to a gentle simmer, cover, and cook for 30 minutes until the flesh is tender when pierced with a knife. Check at 30 minutes and continue cooking in 10-minute increments if needed—larger or less tender octopus may require 45–60 minutes total.

While the octopus simmers, place the whole potatoes in a separate pot. Cover with cold water, add 1 teaspoon of salt, and bring to a boil. Cook for 20 minutes until a fork slides in easily.

Drain the potatoes and slice each one into thick rounds about 1 centimeter thick. Keep warm.

Lift the octopus from the liquid and drain well. Slice the tentacles into rounds about 2 centimeters thick.

Arrange the potato rounds on a wooden board or wide serving dish, slightly overlapping them.

Lay the sliced octopus over the potatoes and drizzle everything generously with 4 tablespoons of good olive oil.

Dust with 2 teaspoons of smoked paprika and finish with a small pinch of salt. Serve immediately while still warm.