Pulpo A La Gallega : Galician Octopus

Peel the potatoes and put them to cook in a pan with boiling water and a little salt. Drain, cut into slices and reserve.

Scary octopus 3 times in a large pan of boiling water (meter out of the water and, holding it by the head, until it shrinks)

Then enter it definitely and cooking for 30 minutes. Leave temper and cut into small pieces with the help of scissors. Reserve.

To serve, put the base of a wooden saucer and potato slices placed over the piece of octopus. Seasoned with a splash of olive oil and sprinkle with paprika. Season with coarse salt and ... Enjoy!