Pulpo a la gallega (octopus)

• 4 potatoes
• 1 large octopus (more than 1kg or 2lb)
• 1 bay leaf
• 1 bunch rocky salt
• 1 olive oil
• 1 Spanish smoked paprika (can be hot, sweet, or both)
• 1 olive oil, extra virgin
• 2 cup water

1. Thoroughly clean the fresh octopus.
2. Open head and remove the entrails.
3. Add water to boil with some salt and the bay leaf.
4. You can use a large casserole pot.
5. Plunge the whole octopus into the boiling water and remove immediately.
6. This action makes it shrink and helps to make it soft.
7. Repeat this action twice more and leave in the water.
8. Leave it to boil for 30 minutes.
9. Depends on the size of the octopus.
10. Turn off the head and leave everything in the pot for 5 to 10 minutes.
11. This prevents the meat from peeling.
12. Peel 4 potatoes and boil them.
13. The potatoes can be boiled in the water with the octopus but this will turn them an unusual colour.
14. After the potatoes are boiled cut them into thick slices.
15. Lay them by covering the surface of a plate.
16. The tradition in Spain is to use a wooden dish.
17. Chop the octopus into 10mm thick slices.
18. Use scissors and arrange on top of the layer of potatoes by displaying the best cuts at the top.
19. Generously add rocky salt, olive oil, and the paprika to taste.
20. Serve hot.

potatoes, octopus, bay leaf, rocky salt, olive oil, spanish smoked paprika, olive oil, water

Taken from cookpad.com/us/recipes/350641-pulpo-a-la-gallega-octopus (may not work)