Pulpo A La Gallega

Prepare the Octopus

Rinse the octopus under cold water to remove any debris.

In a large pot, bring water to a boil. Add the bay leaves and halved onion.

Using tongs, dip the octopus into the boiling water three times, holding it for a few seconds each time. This helps to curl the tentacles.

Submerge the octopus completely in the water and let it cook for about 45-50 minutes, or until it is tender when pierced with a fork.

Prepare the Potatoes

While the octopus is cooking, boil the potato rounds in a separate pot until they are tender but still firm, about 15-20 minutes. Drain and set aside.

Assemble the Dish

Once the octopus is tender, remove it from the pot and let it cool slightly. Cut the tentacles into bite-sized pieces and discard the head or save it for another use.

Arrange the cooked potato slices on a serving platter.

Place the octopus pieces on top of the potatoes.

Season and Serve

Drizzle the octopus and potatoes with extra virgin olive oil.

Sprinkle generously with smoked paprika and sea salt to taste.

Garnish with freshly chopped parsley, if desired.