Pulpo And Potatoes

• For the salad
• 1 3-lb octopus, thawed if necessary
• 4 medium-to-large-potatoes, peeled and cut into eighths
• 1/2 cup roasted red pepper slices, cut small
• salt and pepper, as needed
• For the pimenton aioli
• 1 egg yolk
• 1 tablespoon lemon juice
• 3/4 cup olive oil
• 1/4 cup neutral oil
• 1 heaping teaspoons pimenton (smoked sweet paprika)
• 1 garlic clove, minced
• salt and pepper, to taste

1. Bring a large pot of water to a boil and salt it heavily. With kitchen shears, snip off the spindly ends of the octopus tentacles and slice through the upper webbing. Cut through the tentacles, removing them from the head. Simmer the tentacles for an hour, and then add the potatoes. Cook for fifteen minutes more and then check both the potatoes and octopus for doneness - the potatoes may be done earlier; if so remove from the pot. When the octopus can be pierced easily with a knife, remove and drain.
2. Meanwhile, make the pimenton aioli dressing: toss the garlic in a blender with the egg yolk, lemon juice, paprika, and 1/4 cup oil. Pulse briefly and then start the motor: slowly pour in the oil through the top hatch in a thin stream. Once the mixture has begun to thicken and emulsify, you can pour faster. Taste for seasoning. Obviously, you may also do this by hand, with a whisk - in that case, crush the garlic into a paste as much as possible beforehand.
3. Cut the tentacles into pieces roughly the same size as your potatoes. Combine the octopus, potatoes, and red peppers with pimenton aioli until lightly coated (you will probably only need half - use the rest on sandwiches, roasted fish, as a dressing... it's delicious). Serve warm.

salad, octopus, potatoes, red pepper, salt, aioli, egg yolk, lemon juice, olive oil, neutral oil, paprika, garlic, salt

Taken from food52.com/recipes/11631-pulpo-and-potatoes (may not work)