Galician octopus with potatoes and paprika

Ingredients

For 1 serving

• Octopus200 g
• Potatoes120 g
• Extra virgin olive oil2 teaspoons
• Paprika2 pinches
• Saltto taste

Contains: shellfish

Method

1. Bring a small pan of water to the boil. Peel the potatoes and slice them into rounds about 1 cm thick.
2. Salt the water, add the potatoes and cook for 12 minutes, until a fork slides in easily but they hold their shape.
3. For the last 2 minutes, drop the pre-cooked octopus into the same water to warm it through; drain everything.
4. Cut the octopus into 1 cm rounds with scissors or a knife.
5. Arrange the potatoes on a plate with the octopus on top and dress with the olive oil, paprika and coarse salt; serve straight away, warm.