Octopus and Potato Bake with Paprika and Garlic

Rinse the octopus under cold water. Using kitchen scissors or a sharp knife, clean the head and separate the tentacles. Cut the tentacles into large pieces, about 5cm each.

Bring a large pot of lightly salted water to a vigorous boil. Blanch the octopus pieces for 30 seconds, then remove and drain. This step helps tenderize the flesh.

Bring a large pot of lightly salted water to a vigorous boil. Blanch the octopus pieces for 30 seconds, then remove and drain. This step helps tenderize the flesh.

Preheat your oven to 190°C. Peel and thinly slice the potatoes, about 5mm thick. Peel and thinly slice the yellow onions as well.

Mince the garlic finely. In a large baking dish, toss the sliced potatoes and onions with half the minced garlic, 1 tablespoon of paprika, 2 teaspoons of salt, and half the olive oil until evenly coated.

Arrange the potato and onion slices in an even layer, overlapping them nicely in the dish.

Nestle the octopus pieces over the potato layer. Drizzle the remaining olive oil over everything, then dust with the remaining paprika and scatter the rest of the minced garlic.

Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes until the potatoes are tender and golden at the edges, and the octopus has taken on a slight caramelization.

Cover loosely with foil and bake for 20 minutes. Remove the foil and bake for another 25-30 minutes until the potatoes are tender and golden at the edges, and the octopus has taken on a slight caramelization.

Remove from the oven and let the dish rest for 5 minutes. Give it one final generous drizzle of olive oil and a final dusting of paprika.

Serve warm directly from the dish, with crusty bread to soak up the paprika-infused oil.