Galician-Style Tender Octopus Over Sliced Potatoes

1. Clean the Octopus

Start by cleaning the octopus. Under running water, use a knife to cut and discard the head contents, ink sac, beak, innards, mouth, and eyes.

2. Simmer the Octopus

Bring a large pot of lightly salted water to a boil. Once boiling, add the cleaned octopus. Cover the pot with a lid and let the octopus simmer for about 30 to 45 minutes, until tender.

3. Boil the Potatoes

While the octopus is simmering, take a separate pot and boil the waxy potatoes in salted water until they are tender.

4. Prepare the Potato Slices

Once cooked, slice the potatoes into even rounds. Arrange these potato slices in a wide, shallow baking dish, drizzle with olive oil, and heat them in a medium oven for about 10 minutes.

5. Cut and Arrange the Octopus

When the octopus is tender, lift it out of the pot and cut the tentacles into bite-size pieces using scissors. Arrange these pieces over the warm potato slices.

6. Season and Serve

Drizzle everything generously with extra virgin olive oil, sprinkle with coarse sea salt, and dust with pimentón. Serve on a round wooden platter for a traditional presentation.