Pulpo a la gallega octopus - potatoes

Method

• Thoroughly clean the fresh octopus.
• Open head and remove the entrails.
• Add water to boil with some salt and the bay leaf.
• You can use a large casserole pot.
• Plunge the whole octopus into the boiling water and remove immediately.
• This action makes it shrink and helps to make it soft.
• Repeat this action twice more and leave in the water.
• Leave it to boil for 30 minutes.
• Depends on the size of the octopus.
• Turn off the head and leave everything in the pot for 5 to 10 minutes.
• This prevents the meat from peeling.
• Peel 4 potatoes and boil them.
• The potatoes can be boiled in the water with the octopus but this will turn them an unusual colour.
• After the potatoes are boiled cut them into thick slices.
• Lay them by covering the surface of a plate.
• The tradition in Spain is to use a wooden dish.
• Chop the octopus into 10mm thick slices.
• Use scissors and arrange on top of the layer of potatoes by displaying the best cuts at the top.
• Generously add rocky salt, olive oil, and the paprika to taste.
• Serve hot.