Pulpo a la Gallega

INSTRUCTIONS

• 1
  Peel the potatoes and cut them into thick slices. Place them in a pot, cover with water, and add a pinch of salt. Cook until they are soft but still hold their shape, about 20 minutes.
• 2
  Open the package with the octopus. If the octopus is at room temperature, you can directly slice it into pieces about 1 cm thick. If the octopus is cold, you can warm it slightly in steam or grill it for a short time.
• 3
  Drain the potatoes and place them on a serving plate.
• 4
  Place the octopus slices on top of the potatoes.
• 5
  Drizzle everything with extra virgin olive oil, sprinkle with coarse sea salt, and paprika to taste.