Classic Pulpo Gallego

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1. 1Step 1: If using a pressure cooker: Put the octopus in the pressure cooker and add just enough water to cover it, keeping the water below the cooker’s maximum fill line. Add the onion and garlic (if using) along with a couple of large pinches of salt. Close the cooker and bring it to high pressure (12 to 15 psi). Once at high pressure, cook for 15 minutes.
2. 2Step 2: Use the steam-release valve to depressurize the cooker quickly. Check tenderness by sliding a paring knife into the thickest part of one tentacle; it should slide in easily with little resistance. If not tender enough, return to high pressure and cook 5 more minutes. (Notes: 15 minutes was correct in testing, but varies with octopus size and cooker.) Let the octopus cool slightly in the cooking liquid, then drain and discard the onion and garlic. Continue with step 4.
3. 3Step 3: If using a conventional pot: Place the octopus in a large pot and add enough water to cover by at least 2 inches. Add the onion and garlic (if using) plus a couple of large pinches of salt. Bring to a simmer over high heat, then lower the heat and simmer until tender (a paring knife slides into the thickest part of a tentacle easily), about 1 to 2 hours. Let it cool slightly in the liquid, then drain and discard the onion and garlic.
4. 4Step 4: To serve: Cut out and discard the hard beak (if not already removed) found at the center of the base of the body where the tentacles converge. Also cut out and discard the section of the head with the eyes; the rest is edible. Separate the tentacles.
5. 5Step 5: Cut the tentacles crosswise into 1/2-inch-thick rounds and the head into small strips. Arrange on a plate in a single layer. Sprinkle salt all over, drizzle with olive oil, and dust with smoked paprika. Serve.