Pulpo a la Gallega

If the octopus is fresh, freeze for at least 24 hours, then thaw completely. If it came pre-frozen, proceed directly.

Bring a large pot of unsalted water to a full boil with the bay leaves. Using tongs, dip the whole octopus into the boiling water for 5 seconds, lift it out, let the water return to a boil, and repeat twice more. This sets the outer layer.

Submerge the octopus fully. Reduce to a steady simmer and cook for 40–50 minutes until a skewer passes through the thickest tentacle with no resistance.

Lift the octopus from the water and rest on a board for 10 minutes. Meanwhile, cook the potatoes in the same octopus water (now flavoured) for 15 minutes until tender.

Slice the potatoes 5 mm thick and arrange in a single layer on a wooden serving board. Slice the octopus tentacles into 1.5 cm rounds and scatter over the potato.

Drizzle generously with the olive oil. Dust with the sweet and hot pimenton. Finish with flaky salt. Serve warm or at room temperature.