To make a traditional Spanish “Galician style octopus” boil a peeled potato in salty water. Slice the potato and place it in a cazuela. Slice the octopus and place it on the top of the potato. Season with salt, pepper and smoked Spanish paprika. Drizzle with good quality olive oil and worm it up in the oven for 5 min at 180C.
Serve with a chilled glass of your favourite white wine.