Pulpo a la gallega

Galician-style octopus, also known as "Pulpo a la Gallega", is a classic Spanish dish that is both simple and delicious.

Ingredients:

• 1 octopus (approx. 2–3 pounds / 1–1.5 kg)
• 1 onion
• 2–3 bay leaves
• 2–3 garlic cloves
• Drizzle of extra virgin olive oil
• 2 teaspoons sweet paprika
• Coarse sea salt

Method:

1. Clean the octopus: remove the head, beak and internal organs. Rinse thoroughly under cold running water.
2. Fill a large pot with water, enough to cover the octopus. Add the onion, bay leaves, garlic cloves and a generous pinch of salt. Bring to the boil, then carefully add the octopus.
3. Reduce the heat and let the octopus simmer gently for 45 minutes to 1 hour, or until tender when pierced with a fork.
4. Remove the octopus from the pot and allow it to cool slightly.
5. Cut the octopus into bite-sized pieces.
6. Arrange the pieces on a serving plate.
7. Drizzle generously with extra virgin olive oil.
8. Sprinkle with sweet paprika and coarse sea salt to taste.