Galician Octopus with Potatoes | Pulpo a la Gallega

Preparation

• 1
  Peel the potatoes and cut them into slices about 1 cm thick. Boil them in a pot of salted water for about 20 minutes until soft but still holding their shape.
• 2
  Remove the pre-cooked octopus from its packaging. If it's at room temperature, cut it directly into pieces about 1 cm thick. If it's cold from the refrigerator, briefly warm it in steam or a pan.
• 3
  Drain the cooked potato slices and arrange them on a serving plate (traditionally wooden).
• 4
  Distribute the octopus pieces evenly over the potatoes.
• 5
  Drizzle the dish generously with extra virgin olive oil. Sprinkle with coarse sea salt and sweet paprika powder to taste, and serve immediately.