Pulpo A La Gallega

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1. 1Step 1: Fill a large pot with water and put it on the heat (don't add salt).
2. 2Step 2: When it starts to boil, we have to 'scare' the octopus. This technique consists of taking the octopus by the head and dipping it in and out of the boiling water three times (about 5 seconds each time).
3. 3Step 3: Put the octopus in the water and once it starts to boil again, we let it cook for about 30 - 35 minutes.
4. 4Step 4: Once the cooking time is over, turn off the heat and let the octopus rest for another 15 minutes.
5. 5Step 5: Transfer the octopus to a bowl and put the potatoes, well cleaned, with skin on and cut in half, in the same water. Let them cook for about 15 minutes (it will depend on the size, so again, it is a good idea to prick them with a toothpick from time to time to see if they are ready).
6. 6Step 6: Remove the skin from the potatoes, slice them and place them on the bottom of the plate.
7. 7Step 7: With kitchen scissors we cut the tentacles of the octopus in pieces of 1 centimeter approximately, the part of the head in smaller pieces and we place them on the potatoes.
8. 8Step 8: Add coarse salt and sprinkle with sweet or spicy paprika de la Vera to taste. Drizzle all the ingredients with extra virgin olive oil.