Galician octopus

Serves 4

It's best to use frozen octopus, as the icicles break down its flesh during freezing, which makes it more tender © Lisa Barber

It's best to use frozen octopus, as the icicles break down its flesh during freezing, which makes it more tender.

3 tentacles weighing 11/2kg/3lb in total, frozen, thawed and drained
19 waxy potatoes, such as Roseval
A good pinch of sea salt
A drizzle of extra-virgin olive oil
2tbsp flat-leaf parsley, chopped
1tsp sweet Spanish paprika

Bring a large pot of well-salted water to boil. Wash the octopus under cold running water. When the water is boiling rapidly, plunge the octopus in for 15 seconds, then remove. Allow the water to reboil and repeat this four times, allowing the water to boil between each immersion. On the last plunge, turn the heat down to barely a simmer and leave the octopus to cook for 40 minutes, or until tender. Remove the octopus from the pan and allow to cool.

Bring the water back to the boil. Add the potatoes and cook for 30 minutes, or until tender. Remove from the pan and peel once cool enough to handle.

Using a sharp knife, slice the octopus tentacles and potatoes into 1cm slices. Arrange the potatoes on a serving plate and cover with the octopus. Sprinkle with the sea salt, drizzle generously with the olive oil and finish with the parsley and sweet paprika. Serve immediately. '