Pulpo a la Gallega

Step by stepInstructions

1. Bring a large pot of water with the onion, bay leaves, and a generous pinch of salt to a rolling boil.
2. Dip the octopus into the boiling water three times, holding it by the tentacles, then lower it in completely.
3. Reduce to a gentle simmer and cook, uncovered, for 45-60 minutes, until a skewer slides easily into the thickest part of a tentacle.
4. Turn off the heat and let the octopus rest in the water 15 minutes, then remove and drain.
5. Slice the tentacles into 1/2-inch rounds, keeping the tips whole if you like.
6. Arrange the warm potato slices on plates, top with the octopus, and finish with a dusting of paprika, a generous pour of olive oil, and coarse salt.