Warm Octopus and Potatoes
A nice little appetizer from Galicia—northwestern Spain —great served warm or at room temperature. Your olive oil should be of the highest quality possible.
- 3 pounds cleaned octopus
- 2 bay leaves
- Several fresh thyme sprigs
- 1 head of garlic, cut in half through its equator
- 2 pounds waxy potatoes, peeled and sliced ¼ inch thick
- 1 teaspoon good-quality paprika, or to taste
- â…“ cup extra virgin olive oil, or to taste
- Coarse salt to taste
Instructions:
-  Put the octopus in a pot with water to cover; add the bay leaves, thyme, and garlic. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is nearly tender, 30 to 90 minutes (check with the point of a sharp knife). Add the potatoes to the water and cook for another 10 to 20 minutes, or until the potatoes are tender. Drain and discard everything but the octopus and potatoes.
- Transfer the potatoes to a platter (wood is traditional) and the octopus to a cutting board. Let cool for a couple of minutes, then cut it into bitesized pieces. Add to the potatoes, sprinkle with paprika, drizzle with plenty of olive oil, and toss gently. Sprinkle with salt and serve.