Galician Style Octopus Recipe (with Video)

1. Freezing and defrosting the octopus helps to soften its meat, if your octopus is fresh, you can pound it lightly with a meat tenderizer.
2. “Scare” the octopus 3 times, meaning to dip and take it out of the boiling water; this will help so the skin doesn’t peel off the octopus. Then dip into the water and boil for around 25 minutes. Stick it with a toothpick, if its tender, remove from the fire and rest for 5 minutes or until it cools. Remove the octopus and slice the tentacles, chop the head in small pieces.
3. Cook the potatoes for 15 minutes in the same water where the octopus was cooked.
4. In a bowl, mix the potatoes and octopus and drizzle with olive oil, and a pinch of paprika and salt. Mix to incorporate. Serve and dress with some chopped parsley.
5. Share and enjoy.