Galician octopus

First we must soften the octopus: we freeze it for two days, and one day before cooking it we defrost it in the fridge on a platter to drain the juices.

The second step is to put a saucepan with water and an onion and when it starts to boil we add the octopus. We take it by the head and put it in and take it out of the pan three times before finally releasing it, we scare it.

We leave it on the fire for about 50 minutes, we check that the octopus is well cooked, we try to pierce it and notice it soft.

Once cooked we remove it from the heat, cover the casserole and let it rest for 15 minutes.

In the same water to cook the octopus, cook the potatoes, previously peeled and cut into slices. While they cook, cut the octopus into not too thick pieces.

When the potatoes are boiled, we take them out and place them on the plate. On top of them, we put the pieces of octopus.

Finally, we season the octopus with olive oil and the sweet paprika, the hot paprika and plenty of coarse salt.