Pulpo a la Gallega

Ingredients

• 2 pounds octopus
• 4 medium potatoes
• 2 tablespoons paprika
• 4 tablespoons olive oil
• 1 teaspoon salt
• 2 tablespoons fresh parsley
• 1 whole lemon
• 2 leaves bay leaves
• 1 teaspoon black pepper

Instructions

1. 1

   Fill a large pot with water and add the bay leaves and 1 teaspoon of salt. Bring the water to a boil over high heat.

2. 2

   Once the water is boiling, carefully add the octopus. Reduce the heat to medium and simmer for about 30-40 minutes, or until the octopus is tender. You can test tenderness by inserting a fork into the thickest part of a tentacle.

3. 3

   While the octopus is cooking, peel the potatoes and slice them into 1/4 inch thick rounds.

4. 4

   In a separate pot, bring salted water to a boil. Add the sliced potatoes and cook for about 10-15 minutes, or until they are tender but not falling apart. Drain and set aside.

5. 5

   Once the octopus is tender, remove it from the pot and let it cool slightly. Cut the octopus into bite-sized pieces.

6. 6

   In a serving dish, arrange the potato slices in a circular pattern. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper.

7. 7

   Place the octopus pieces on top of the potatoes. Drizzle the remaining olive oil over the octopus.

8. 8

   Sprinkle the paprika evenly over the dish and garnish with chopped parsley. Squeeze fresh lemon juice over the top before serving.

9. 9

   Serve warm as a delightful lunch dish, enjoying the rich flavors of Galicia.