Pulpo a la Gallega with Paprika and Olive Oil

If using frozen octopus, ensure it is fully thawed. Rinse the octopus thoroughly under cold water.

In a large pot, bring plenty of salted water to a rolling boil (about 1 tbsp salt per gallon of water).

The 'scaring' process: Hold the octopus by the head and quickly dip it into the boiling water three times, holding it in for a few seconds each time. This helps to curl the tentacles and tenderize the meat.

After the 'scaring', place the entire octopus into the boiling water. Reduce the heat to a gentle simmer.

Cook the octopus until it is tender. This usually takes 45-60 minutes, depending on the size of the octopus. To check for doneness, insert a fork into the thickest part of a tentacle. It should be easily pierced with very little resistance.

About 20 minutes before the octopus is done, add the peeled and quartered potatoes to the pot with the octopus. This allows them to cook in the octopus-flavored water.

Once the octopus and potatoes are cooked, remove them from the pot with a slotted spoon. Allow them to cool slightly.

While the octopus is cooling, reserve about 1 cup of the cooking liquid. This can be used to moisten the octopus if it dries out.

Cut the octopus tentacles into 1/4-inch thick slices. Cut the head into smaller, bite-sized pieces.

Arrange the sliced octopus and potatoes on a serving platter.

Generously drizzle the octopus and potatoes with extra virgin olive oil.

Sprinkle liberally with smoked paprika and coarse sea salt.

Serve immediately. Warm plates are recommended.