Pulpo a la Gallega

Ingredients

• •2 lbs fresh octopus
• •1 medium onion, halved
• •4 cloves garlic
• •2 bay leaves bay leaves
• •1 teaspoon sea salt
• •1/2 cup extra virgin olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon red pepper flakes
• •2 medium potatoes, peeled and cubed
• •fresh parsley, chopped

Directions

1. 1Fill a large pot with water and bring to a boil with onion, garlic, and bay leaves.
2. 2Add the octopus and boil for 45-50 minutes until tender; a fork should pierce the flesh easily.
3. 3Boil the potatoes separately in salted water for 15-20 minutes until tender, then drain.
4. 4Remove the octopus, let cool slightly, then cut into bite-sized pieces.
5. 5Arrange octopus and potatoes on a serving plate or wooden board.
6. 6Drizzle generously with olive oil and sprinkle paprika, red pepper flakes, sea salt, and fresh parsley over top.
7. 7Serve warm or at room temperature with crusty bread.

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