Galician-style octopus with paprika (Pulpo a la gallega)

1. Wash the octopus (ideally frozen and thawed beforehand – this makes it more tender). Bring a large pot of water to the boil.

2. Holding the octopus by the head, dip it into the boiling water three times for 2-3 seconds ("scaring" it) so the tentacles curl up nicely, then drop it in.

3. Simmer gently for 45-60 minutes until a fork goes in easily; off the heat, leave it in the water for 10 more minutes.

4. Meanwhile cook the unpeeled potatoes, cut into 1 cm slices, in the octopus water or in separate salted water for 15 minutes until tender.

5. Cut the tentacles into 1 cm pieces with scissors and pile them on the potato slices on a wooden plate.

6. Sprinkle with coarse salt and sweet and hot paprika, drizzle generously with olive oil and serve warm.

Tip: At Galician fairs it's eaten from wooden plates with cocktail sticks – the wood soaks up the excess water.