How to Make Perfect Galician-Style Octopus (Tender and Delicious)

INGREDIENTS:

• 1 octopus (about 1.5 to 2 kg / 3.3 to 4.4 lb)
• 2 bay leaves
• 3 garlic cloves
• Salt, to taste
• 500 g / 1.1 lb potatoes
• Paprika, to taste
• Olive oil, to taste
• Fresh parsley, to taste
• Coarse salt, to taste (optional)

PREPARATION:

Start by bringing a pot of water to a boil, with the bay leaves, garlic cloves and salt.

Now we're going to "scare" the octopus. Dip it into the boiling water three times, five seconds each time. This helps the tentacles curl up nicely.

Then, submerge it completely and let it cook for fifty to sixty minutes.

To check if it's done, pierce the thickest part of a tentacle with a fork. If it goes in easily, it's ready.

Remove it from the heat and place it on a serving dish. Let it rest for a few minutes, covered, so it becomes more tender.

After resting, cut the octopus into pieces.

Meanwhile, make use of the cooking water: put the same pot back on the heat and add the whole potatoes, unpeeled and already washed. Let them cook for about thirty minutes.

Once they're cooked, peel them and cut them into slices.

Now all that's left is to assemble the dish. Serve the potatoes and place the octopus on top. Sprinkle with paprika, drizzle with olive oil and garnish with chopped fresh parsley.

If you like, you can also add a little coarse salt. I didn't use it this time, but it works just as well. Serve hot.