Ingredients

• 1 tin of octopus
• 300 g of potatoes (about 2 potatoes)
• 2 bay leaves
• 2 cloves of garlic
• 1 teaspoon of smoked paprika
• Salt and olive oil, to taste

Preparation

1. 1

   The secret to this dish is in how you cook the octopus; as you’ll be using previously cooked octopus in olive oil, you can focus on preparing the potatoes, which should be well cooked and slightly spicy, in true Spanish style.

2. 2

   Cook the potatoes with the bay leaves. Check the potatoes with a fork and take them out of the water before they are completely cooked through. Place them in a bowl full of cold water.

3. 3

   When the potatoes are just warm, peel them and cut them into slices. In a saucepan, heat two tablespoons of the octopus olive oil with two crushed garlic cloves. Stir-fry for one minute.

4. 4

   Remove the garlic. Place the potatoes on dinner plates. Top with the octopus cut into pieces. Finish off with a drizzle of olive oil and a pinch of salt and paprika.