Pulpo a la gallega with potatoes and smoked paprika

Ingredients

For 1 serving

• Octopus220 g
• Potatoes250 g
• Paprika1 teaspoon
• Extra virgin olive oil12 g
• Bay leaves1 g
• Mixed salad greens60 g
• Saltto taste

Contains: shellfish

Method

1. Rinse the octopus. Bring a pan of water to the boil with the bay leaf, dip the octopus in 3 times for a few seconds, holding it by the head, so the tentacles curl, then leave it in and simmer over low heat for 45 minutes, until a fork slides easily into the thickest part.
2. Turn off and leave the octopus in the water for 10 minutes so it stays tender; meanwhile peel the potatoes and slice them into rounds about 1.5 cm thick.
3. Lift out the octopus and keep it covered. Bring the same water back to the boil, salt it and cook the potatoes for 15 minutes, until tender but whole: they pick up the octopus flavour.
4. Snip the tentacles into rounds of about 1 cm with scissors and lay them on the drained, still-hot potatoes.
5. Dress with the extra virgin olive oil, paprika and a pinch of coarse salt and serve with the mixed salad.