Octopus Galician-style

• One 6- to 8-pound octopus, cleaned and rinsed
• Extra virgin olive oil
• Coarse sea salt
• Hot pimenton (Spanish smoked paprika)

1. Bring a large pot of water to a boil.
2. Add the octopus and bring back to a boil.
3. Skim off the foam, reduce the heat to a gentle simmer, and cook for 5 minutes.
4. Turn off the heat and let the octopus sit in the hot water for about an hour, or until tender.
5. Drain the octopus and cut into bite-sized pieces with kitchen shears.
6. Toss with olive oil, salt, and pimenton to taste, and serve.

octopus, extra virgin olive oil, salt, paprika

Taken from www.cookstr.com/recipes/octopus-galician-style (may not work)