Galician octopus

In a medium saucepan add one liter of water and place over high heat.

Peel and cut the potatoes into slices, approximately half a centimeter thick.

When the water in the pot begins to boil, add the cut potatoes and lower to medium heat.

While the potatoes are cooking, in a non-stick frying pan (important! If not, the skin will stick when heating), add the whole octopus legs (2 or 3, 250g). Leave each side for 1 minute, turn and turn. (This is just to keep it warm, not to cook it. Remember that it is ready to eat).

Check that the potatoes are ready with a wooden toothpick (it must go through the potato but it must have consistency). If they are ready, drain.

While the potatoes are draining, take the octopus legs and cut them in slices not too wide (half a finger).

In a shallow dish, place the cooked potato bed and the octopus slices on top.(Photo). Salt and sprinkle paprika (for an intense flavor, add hot paprika together with paprika de la Vera). Add a drizzle of extra virgin olive oil and ready to eat! Bon profit!👌