Pulpo a la Gallega con Patatas

Ingredients

• 2 pounds octopus
• 2 pounds potatoes
• 2 teaspoons smoked paprika
• 4 tablespoons olive oil
• 1 teaspoon sea salt
• 2 tablespoons fresh parsley
• 1 whole lemon

Instructions

1. 1

   Fill a large pot with water and bring it to a rolling boil. Add a tablespoon of sea salt.

2. 2

   Once the water is boiling, carefully add the octopus. Cook for 40-50 minutes, or until tender. To check tenderness, pierce the thickest part with a fork; it should slide in easily.

3. 3

   While the octopus is cooking, wash and peel the potatoes. Cut them into large chunks.

4. 4

   In another pot, bring salted water to a boil and add the potato chunks. Boil for about 15-20 minutes, or until fork-tender. Drain and set aside.

5. 5

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

6. 6

   Arrange the boiled potatoes on a serving platter. Top with the octopus pieces.

7. 7

   Drizzle the olive oil over the octopus and potatoes. Sprinkle with smoked paprika and sea salt to taste.

8. 8

   Finely chop the fresh parsley and sprinkle it over the dish for garnish.

9. 9

   Serve with lemon wedges on the side for squeezing over the top.