Pulpo a la Gallega

Ingredients

• whole octopus, cleaned (fresh or thawed from frozen)1.5 kg
• bay leaf1
• yellow onion, halved1
• waxy potatoes4 medium
• sweet smoked paprika (pimentón dulce)2 tsp
• hot smoked paprika (pimentón picante)1/2 tsp
• flaky sea saltto taste
• extra-virgin olive oil4 tbsp

Steps

1. 1

   Freeze and thaw fresh octopus.

   If using fresh octopus, freeze it for at least 48 hours and thaw — the ice crystals break the muscle fibers and tenderize it. Frozen octopus is ready to go.

2. 2

   Bring water to a rolling boil.

   Bring a large pot of unsalted water to a rolling boil with the bay leaf and onion. Salt at the end tenderizes; salt now toughens.

3. 3

   Curl the octopus tentacles.

   Hold the octopus by the head and dip it fully into the boiling water three times, lifting it out between each dip. This curls the tentacles into the classic shape.

4. 4

   Simmer octopus until tender.

   Submerge the octopus fully and simmer gently — not boiling hard — until a knife slides into the thickest part of a tentacle with no resistance, about 45 minutes for 1.5 kg.

5. 5

   Lift octopus and boil potatoes.

   Lift the octopus into a bowl and let it rest 10 minutes. Meanwhile, boil the potatoes whole in the same liquid until just tender, then peel and slice into 1 cm rounds.

6. 6

   Arrange octopus and potatoes.

   Lay the potato slices on a warm wooden board or plate. Snip the tentacles into 1.5 cm rounds with kitchen shears and arrange them over the potatoes.

7. 7

   Season with salt, paprika, and oil.

   Sprinkle generously with flaky salt, dust with both paprikas, and finish with a long, slow pour of olive oil.