Octopus And Potatoes

• 3 pounds octopus
• 2 pounds waxy potatoes, peeled and cut into 1/4-inch-thick slices
• 1 teaspoon good paprika, or to taste
• 13 cup extra virgin olive oil, or to taste
• Coarse salt to taste

1. Simmer octopus in water to cover until nearly tender, for 1 hour or more (check with point of sharp knife).
2. Add potatoes, and cook 10 to 20 minutes longer or until tender.
3. Remove potatoes to platter (wood is traditional), and octopus to cutting board.
4. Cool octopus for a couple minutes; cut into bite-size pieces.
5. Combine with potatoes.
6. Sprinkle with paprika, drizzle with plenty of olive oil and toss gently.
7. Top with salt, and serve.

octopus, potatoes, paprika, extra virgin olive oil, salt

Taken from cooking.nytimes.com/recipes/7374 (may not work)